Summer Chicken Capellini

If you cooked this everyday, I would never eat anything else! - Christelle RONCO - Sommewhere.com

DIFFICULTY: 4/10 An easy dish with a fair few steps.
PREPARATION TIME: 30mins
COOKING TIME: <20mins

Ingredients; (Serves 6 Big Eaters!)

300g Dry Cappellini
1 Red Bell Pepper
1 Greed Bell Pepper
6 Medium Carrots
4 Tablespoons Olive Oil
2 Cloves Garlic Finely Chopped
1 Finely Chopped Jalapeño Pepper (Optional for those that like a little spice)
1/2 Cucumber
6 Chicken Breasts

Seasonings to taste:
Fresh Basil Leaves (I used App. 8-10)
Soy Sauce
Salt & Pepper

Glaze:
Balsamic Reduction with Fig (Any balsamic reduction would be acceptable)

Method:

For the Pasta:

Slice your bell peppers, carrots and cucumber (Allumettes are generally the best for this recipe as Batonnets tend to stay a little too crunchy in the centers). Reserve your cucumber and blanche the peppers and carrots. This is easily accomplished by ten minutes in a steamer or 3-4 minutes in a fast boiling water (salted of course)

Bring a large saucepan of water to the boil (the faster the boil the better the pasta as the boiling motion stops the pasta from sticking together), remember to salt the water to taste and add a couple of teaspoons of olive oil to the water. Add the Cappellini and allow to boil vigorously for three minutes. After three minutes, add a half pint of cold water to the saucepan and reserve off the heat.

At this point, heat your wok to a high temperature with 5 tablespoons of olive oil. Add the chopped garlic and jalapeño (optional) and allow to sizzle for a minute or so, so as to allow the flavours time to mix in with the oil. Add the sliced peppers and carrots and cook for 3-5 minutes on high heat (to taste). Add the cucumbers and Soy Sauce only when the rest is cooked.

Drain your Cappellini and place in a large mixing bowl or, if large enough, add directly to your wok. Combine the ingredients thoroughly and add the fresh basil (personally I prefer to chiffonade the basil)

For the Chicken:

At least one hour before cooking commences, slice the chicken breast into thumb sized pieces and place in a large mixing bowl. Add according to your personal preference, salt, pepper, soy sauce, a tablespoon of dried tarragon, a teaspoon of lemon juice and two teaspoons of granulated sugar (Sucre Cristal)

Sprinkle liberally with olive oil, mix thoroughly, cover and place in 'fridge to absorb the flavours.

Approximately ten minutes before the pasta and vegetables are ready, fire up a second wok or sauté pan to medium high and add the chicken. You need not add any further grease or seasoning at this stage. Ensure that the chicken is thoroughly cooked through before continuing. Cut open several of the LARGEST pieces to be sure that there is no hint of pink.

Finishing the dish;

Easy peasy. Divide the pasta/vegetable mix between your six plates, carefully keeping it as close to the centre as possible. Divide and add your chicken to the top of each dish and decorate with your balsamic reduction (the fig one works very well with the flavours in this dish) and a Basil Leaf or two! Olive Oil can serve as a welcome decoration where a Balsamic is considered too strong or unwelcome for any reason.