Ingredients

4 tbsp butter unsalted
1 lb chicken breast boneless and skinless, cut into small cubes
1 onion chopped
5 cloves garlic minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 cup white wine
2 cups chicken stock
1 tbsp hot sauce
2 tbsp freshly squeezed lemon juice
12 oz DaVinci Angel Hair
1/2 cup cherry tomatoes halved or quartered
1 tbsp fresh parsley chopped for garnish
1/4 cup Parmesan cheese grated

Directions

1. Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.
3. Add the wine, chicken stock, hot sauce, lemon juice and angel hair. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente. If you feel that more liquid is necessary, add 1/2 cup of chicken broth at a time until the pasta is cooked to your preference.
4. Stir in the tomatoes and garnish with parsley and Parmesan cheese.

Products Used