Angel Hair Pasta (with Chicken!)

Servings: 4

Ingredients
Chicken

• 1 tablespoons olive oil
• 2 large boneless skinless chicken breast
• Salt/pepper, or lemon pepper seasoning
• 4 tablespoons flour

Pasta/Sauce

• ½ cup dry white wine
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 1 cup Half and Half, half milk half cream
• ½ cup Parmesan cheese, freshly grated
• ½ lb. angel hair pasta
• Parsley, to garnish

Seasonings

• 1 teaspoon dried parsley
• ¾ teaspoon EACH: mustard powder, oregano, onion powder
• ¼ teaspoon EACH: salt, pepper

Instructions
Prep Work

1. Combine chicken broth, half and half, and seasonings and set aside. Measure out remaining ingredients. Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.
2. Sear the Chicken
3. Slice the chicken in half lengthwise to create 2 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper (OR lemon pepper seasoning, see notes). Sprinkle each chicken slice with 1 tbsp. flour and rub it over the surface of each side. (This gives it a little texture and prevents it from sticking to the skillet.)
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into bite-sized pieces.

Make the Sauce

1. Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
2. Start boiling water for the pasta.
3. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.
4. Add the chicken broth/half and half mixture in small splashes, stirring continuously.
5. Reduce heat to low and stir in the cheese. Cover partially.

Boil the Pasta

1. Salt the boiling water and add the pasta. Cook until no more than al dente (about 4 minutes; less?). Set a timer to avoid overcooking. Use kitchen tongs to lift the pasta from the water now and then to ensure the noodles aren't sticking together.
2. Drain once cooked and reserve at least 1 cup of pasta water.
3. Add the pasta to the sauce and use kitchen tongs to gently toss to incorporate. Add the chicken and stir to combine.
4. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached.
5. Garnish with parsley and serve!

Notes

• Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
• Cheese: Shred the cheese from a wedge, it will melt and taste much better than packaged grated cheese. 

From: https://thecozycook.com/angel-hair-pasta/

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• 1 teaspoon corn starch

Use 2 - 3 Tablespoon for 1 lb of ground beef. After browning the beef, add 1/2 Cup of beef broth and let it cook down to seal in the flavor.

Based on: https://www.allrecipes.com/recipe/46653/taco-seasoning-i/