2 chicken breast halves skinned and b, oned
1 about 1/2 lb total
3 oz fresh angel hair pasta
2 tbsp italian parsley
2 can (14 1/2 oz ea) chicken broth
2 tbsp pine nuts
Directions
1. Cut the chicken into thin strips, 1/4x1-inch. Cut the pasta into
1-inch pieces. Mince the parsley and set aside.
2. Bring the chicken broth to a boil in a covered medium saucepan
over high heat. Add the chicken and reduce the heat to medium-high.
Cook. stirring occasionally, until the chicken is almost cooked
through, about 1 min. Add the angel hair pasta and cook until tender
but still firm, 2 min longer.
3. Meanwhile, place the pine nuts in a small, dry frying pan over
medium heat. Cook, stirring occasionally, until golden brown, about 3
min.
4. To serve, spoon the soup into bowls and garnish with the pine nuts
and minced parsley.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or
Less by Nancie McDermott ISBN 0-688-13475-0 pg 22
Servings: 4 servings
Angel Hair Soup With Chicken & Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Nut; Poultry; Soup
The History of Recipes
Academics have proved the existence of recipes way back into history, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, ancient recipes were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as thyme, mint and parsley. As our culinary historical trip moves to more modern times there were two books published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of meals on the menues of the nobility of those days. In the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a surge in cookery books, some of which are kept safe in private cookery archives. By the arrival of the twentieth century, cookery publications are starting to become popular as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Angel Hair Soup With Chicken & Pine Nuts recipe.
