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
It is actually possible to track the history of recipes far back into the distant past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe 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`. Moving on, there were a couple of interesting cookery books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that appears on menues today, but rather accounts of the types of food cooked for the rich and powerful of the time. During the following few centuries, the upper classes tried to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. The revolution that is television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Angel Hair Soup With Chicken & Pine Nuts recipe.
