To celebrate the feast of the Holy Guardian angels we will be having Angel Hair Pasta Chicken for dinner and an Angel Food Cake for dessert tonight.
Angel Hair Pasta Chicken
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 cup fresh broccoli florets
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
Angel Food Cake
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.