ROSALIE’S ANGEL HAIR FLORENTINE

 ROSALIE'S ANGEL HAIR FLORENTINE

NOTE: This is a great pasta dish with a light oil sauce featuring garlic sautéed chicken, plump cherry tomatoes and fresh spinach over angel hair pasta. A dish to celebrate any occasion, even a presidential inauguration!

1 (12-ounce) package angel hair pasta

1 tablespoon salt

1 to 2 cups reserved pasta water

 

2 skinless chicken breasts

Lawry's garlic salt with parsley added

1 cup olive oil, divided

 

5 to 6 cloves garlic, chopped fine

¾ cup extra virgin olive oil

1 (9-ounce) bag fresh spinach

   Cleaned and air-dried

1 cup grape tomatoes

Salt and ground black pepper to taste

1 cup freshly grated Parmesan cheese

Freshly ground coarse black pepper

Extra olive oil for garnish

1. Rinse chicken breasts in cold water; pat dry. Sprinkle both sides liberally with the coarse garlic salt. Sauté breasts in ¼ cup olive oil, more if needed, for 10 to 12 minutes turning occasionally, until tender. Put lid on chicken and steam for 2 minutes longer to retain juice. Cut into small pieces; set aside.

2. Add chopped garlic to remaining ¾ cup olive oil and place in large saucepan, enough to hold both sauce and pasta. Heat garlic gently, about 30 seconds. Add the chicken, spinach and tomatoes. Stir together until heated through, about 2 to 3 minutes.

3. Boil pasta in an 8-quart pot boiling water with salt added. Cook angel hair 3 to 4 minutes. Do not overcook. Using a spaghetti spoon, lift pasta right out of water and place it in the pan with the sauce, chicken, tomatoes and spinach. Salt and pepper to taste. Add 1 to 2 cups pasta water and stir together well.

4. Transfer to large pasta platter. Garnish with freshly grated Parmesan cheese and some freshly ground black pepper. Provide extra olive oil at the table, if desired. Serves 4 to 6.