A couple of weeks ago, I made pasta pomodora and panko-crusted chicken using recipes I found on Moptopmaven.com here and here. As a meal, this was rather tasty and filling. However, as separate entities, I think the pasta was a bit lacking. It could have been that I made a mistake in my measurements as I halved the original recipe to feed a party of one. A little tweaking here and there and we may be on to something.

8 ounce package angel hair pasta
1/8 cup olive oil
1/4 onion, chopped
3 cloves garlic, minced
1 cup Roma tomatoes, diced
1 tablespoon balsamic vinegar
5 ounce low-sodium chicken broth
crushed red pepper to taste
black pepper to taste
1 1/2 tablespoons chopped basil
1/8 cup grated Parmesean cheese

1. Bring a pot of lightly salted water to a boil and cook pasta until al dente. Drain.
2. Heat olive oil in skillet over high heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high. Add tomatoes, vinegar, and chicken broth. Simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil, and pasta. Toss to cover the pasta. Simmer for about 5 more minutes and serve with Parmesean cheese.

Can of Coconut Milk
4 boneless skinless chicken breasts
Salt and pepper to taste
5 tablespoons Extra Virgin Olive Oil
1/4 cup basil
2 egg whites
1/ 12 cups Panko bread crumbs


1. Soak chicken overnight in Coconut Milk for 24 hours.
2. Remove chicken from milk and pat dry.
3. Season chicken with salt and pepper.
4. Add egg whites to bowl and toss in basil. Mix well.
5. Coat each piece of chicken in egg white and basil mixture.
6. Dredge chicken in Panko crumb mixture until well coated.
7. Heat Extra Virgin Olive Oil in skillet over medium heat.
8. When oil is hot, add chicken and pan fry on both sides until golden brown.


  1. That looks really good...think I may have to try it one day!

  2. Lex, it was pretty good. Just may have to doctor up the pasta a lil' bit.


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