This is an easy and flavorful weeknight meal. Everything can be added to the Duth oven or something similar except for the pasta. The goat cheese and coconut milk create a nice creamy texture and the red peppers, garlic and rosemary add a great earthy, robust flavor. I used elephant garlic, because it has a milder flavor than regular garlic.
2 tablespoons of olive oil
1 pound of chicken breast meat
1 red pepper cored and sliced into large chunks
1 – 14 oz. can of lite coconut milk
1 large whole clove of elephant garlic or 3 large whole cloves of regular garlic
Sprig of rosemary, stem removed
¼ cup of a soft feta cheese
Kosher salt and freshly ground pepper
8 oz. of angel hair pasta
Garnish with freshly grated ricotta salata
Heat olive oil in a large Dutch oven or something similar over medium high heat. Add the chicken breasts and the red pepper and sauté for about 5 minutes. Add coconut milk and garlic. Cover and place Dutch oven into a preheated oven at 375 degrees and bake for 30 minutes. Remove from oven and remove the garlic nd discard. Remove all red pepper slices from Dutch oven and place in a blender. Add the rosemary, feta cheese, kosher salt, fresh ground pepper and a little of the coconut milk from the Dutch oven and blend until smooth. Remove the chicken breasts from the Dutch oven and cut into bite size cubes. Transfer the chicken breast and the blended red pepper mixture back into the Dutch oven. Cover and place back into the oven for an additional 20 minutes to blend flavors. While chicken and red pepper sauce is cooking make angel hair pasta per package’s direction. Drain and set aside. Remove chicken and sauce from oven and add pasta and mix to evenly coat pasta. Serve with grated ricotta salata.
Try Cantina Zaccagnini il vino “dal tralcetto” Montepuliciano d’Abruzzo Dry Red Wine (Italy), Farnese Sangiovese (Italy), Rodney Strong Pinot Noir (California) or Beringer Third Century Central Coast Pinot Noir (California).