Capellini Alla Campagnola Rustic Angel Hair Pasta Chicken
Indulge in the rustic charm of Capellini Alla Campagnola, a vibrant and wholesome angel hair pasta dish infused with hearty Italian flavors. This quick and easy recipe combines tender slices of pan-seared chicken breast with a medley of fresh vegetables—juicy cherry tomatoes, crisp zucchini, sweet red bell peppers, and nutrient-packed baby spinach. Tossed in a fragrant garlic and herb olive oil sauce, this dish perfectly balances light yet satisfying flavors, enhanced by a splash of bright lemon juice and a sprinkle of grated Parmesan cheese. Ready in just 40 minutes, this healthy, family-friendly dinner is ideal for weeknights but elegant enough to impress guests. Serve it in shallow bowls with a garnish of fresh parsley for a meal that's as beautiful as it is delicious. Classic Italian comfort food meets modern simplicity!
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Recipe Information
Ingredients
- 12 oz Angel hair pasta (Capellini)
- 2 pieces Boneless, skinless chicken breasts
- 4 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 large Red bell pepper, sliced
- 2 cups Baby spinach
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 medium Lemon, juiced
Instructions
Bring a large pot of salted water to boil and cook the angel hair pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side or until fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the baby spinach and cook for another 2 minutes until wilted.
Season the vegetables with dried oregano, dried basil, salt, and black pepper. Mix well to combine.
Add the cooked angel hair pasta to the skillet, along with the reserved pasta cooking water, and toss to coat. Adjust the consistency of the sauce by adding more pasta water if needed.
Add the sliced chicken back into the skillet and toss to combine. Heat through for 2-3 minutes.
Remove the skillet from heat and stir in the lemon juice for a bright, fresh flavor.
Serve the Capellini Alla Campagnola in shallow bowls, garnished with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
