I’m starting to realize that many of my recipes are conceptualized according to what Ralph’s has on sale. I decided to make this one because their angel hair was on close out and it made me think of this one dish I had at Yardhouse about a month ago. The one I had there was super oily, had eggplant (not a huge fan), and dry grilled chicken, so I thought I could make it better the way I would want it. I picked out all my favorite veggies and paired it all with panko-crusted chicken, which kept it moist but crunchy.
Again, another super versatile recipe that you can change up the pasta type, the vegetables, the part of the chicken, how you cook the chicken, etc. Give it a try and make it your own!
Angel Hair Pasta with Roasted Vegetables and Panko-Crusted Chicken
for the chicken:
4 chicken thighs or breasts (I prefer dark meat, but you can use what you like)
pepper, salt, and garlic powder, to taste
1 tbsp Italian (flat-leaf) parsley, chopped
2 cups panko breadcrumbs
for the vegetables:
¼ onion, chopped
1 package of mushrooms (any kind), quartered
½ cup of asparagus, cut into ½ inch chunks
1 small zucchini, diced
1 bell pepper (I chose orange, but you can use any color)
1 cup cherry tomatoes
¼-½ cup olive oil
8 oz uncooked angel hair pasta (but you can use any type of pasta)
1-2 tbsp olive oil
chopped Italian (flat-leaf) parsley, to garnish
Preheat the oven at 400 degrees while you prep the chicken.
To make the chicken: Season each piece of chicken with salt, pepper, and garlic powder. I marinated mine overnight, but you can just season it before you bake it.
Line a baking sheet with foil and put a cooling rack on top. Beat the egg and add the parsley. Pour the breadcrumbs into a shallow dish.
Dip each piece of chicken into the egg, cover them in the breadcrumbs, then arrange them on the cooling rack.
Pop them in the oven while you get the veggies ready. You have 10 minutes! (the chicken takes about 40 minutes total, the veggies take about 30)
To make the vegetables: On a baking sheet, toss the onion, mushrooms, asparagus, and zucchini with the oil and season with salt and pepper. Bake in the oven for 25-30 minutes, mixing them around every 10 minutes.
While the chicken and veggies are in the oven, cook the pasta until al dente. After draining it, transfer the pasta to a large bowl and toss it in the 1-2 tbsp of olive oil.
When the chicken and veggies are done, take the chicken out and let it rest for 5 minutes. Take the veggies and dump them and the oil they roasted in into the pasta.
Toss the veggies in the pasta and serve with some Italian parsley on top and chicken on the side.