Angel Hair Pasta With Pancetta And Broccoli Iron Chef Michael S Recipes

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

ANGEL HAIR PASTA WITH PANCETTA AND BROCCOLI (IRON CHEF MICHAEL S

Steps:

• Cook pasta according to the package directions.
• Meanwhile ,take diced pancetta and add to saute pan with 2 tablespoons olive oil over medium heat. Saute until just crisp.
• Add broccoli to pan with pancetta. Continue cooking until just tender.
• Add pine nuts to pan and move contents in the pan to one side and add another tablespoon of olive oil and the sliced garlic. You want the garlic to toast but not burn.
• Ladle in 1/2 cup of the pasta water to the pan and mix to incorporate.
• Drain pasta and return to the pot. Combine mixture and chili flakes if using with the pasta.
• Serve hot and pass with the parmesan cheese.

FIERY ANGEL HAIR PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

ANGEL HAIR PASTA WITH CHICKEN, BROCCOLI, PANCETTA RECIPE | SIP BITE GO

Steps:

• Preheat oven to 400 degrees F. Prep a large pot of salted water on the stove top, covered with a lid. You can bring the water to a boil now or wait until it's closer to time to cook the pasta.
• Prep chicken breast. Assuming you're starting with full 3"thick chicken breasts, I recommend cutting them in half, lengthwise. Using thinner pieces of chicken helps them cook faster and evenly. You can also pound them thin to get a similar effect.
• Season chicken. Sprinkle salt, pepper, and Italian seasonings all over chicken breast.
• Sear chicken breasts. Place a large oven safe pan on the stove and set the burner to medium-high heat. Add olive oil and once hot, add the chicken breast. Sear each side for 2-3 minutes, until lightly browned.
• Oven bake chicken. Transfer lightly seared chicken to the oven to bake at 400 degrees F until an internal reading meat thermometer indicates the chicken has reached a temperature of 165 degrees. In the Sip Bite Go video demonstration, this took about 10 minutes. Once done, remove cooked chicken breast from the pan (set it aside to rest 5-10 minutes on a cutting board) and wipe the pan clean with a paper towel.
• Boil pasta. Add angel hair pasta to boiling water and cook until just under al dente (about 2 minutes less than the package recommends). Strain pasta, reserving ½ cup of pasta water. Do not rinse pasta in water or add olive oil.
• Cook the pancetta. Add the large skillet pan back to a burner on medium high heat with the diced pancetta. Stir as it cooks for 2 minutes, then add in broccoli and cook while stirring for an additional 2-4 minutes minutes until the pancetta is fully cooked and the broccoli softens. During this time, slice the cooked chicken breast into smaller bite sized pieces or strips.
• Make the light cream sauce for the chicken broccoli pasta. Add white wine to the pan with the pancetta and broccoli. Reduce the heat of the burner to medium-low and let the wine simmer for 1 minute. Add cream and butter, stirring regularly for 1 minute as the sauce thickens. Add in the angel hair pasta, reserved pasta water, and sliced chicken. Cook, stirring regularly, for about 2 minutes, until the sauce thickens to your liking.
• Garnish and serve pasta with fresh chopped parsley, freshly grated parmesan cheese, and diced roasted red peppers.

ANGEL HAIR PASTA WITH BROCCOLI AND HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl.
• Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add herb butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired.