4 cups of water
1 cup of oil
1 cup of chopped tomato sauce
2 soup spoons of butter
500g of whole wheat
250g of angel hair pasta (or capelli d'angelo or aletria)
8 diced tomatoes without skins
4 chicken breast with bones
4 cloves of garlic, minced
4 diced onions
3 sprigs of rosemary
2 tablets of chicken broth
Salt and Jamaican pepper to taste
4 cups of water
1 cup of oil
1 cup of chopped tomato sauce
2 soup spoons of butter
500g of whole wheat
250g of angel hair pasta (or capelli d'angelo or aletria)
8 diced tomatoes without skins
4 chicken breast with bones
4 cloves of garlic, minced
4 diced onions
3 sprigs of rosemary
2 tablets of chicken broth
Salt and Jamaican pepper to taste
Wash the whole wheat and soak it in water for 2 hours
Squeeze out excess water and knead with hands. Reserve
In a pan, melt butter over low heat
BREAK angel hair pasta into pieces and fry until golden brown, stirring occasionally. Reserve
Season chicken with garlic and salt to taste
In a large pan, heat oil over high heat and sear the chicken, flipping occasionally until cooked
Add onion and cook until slightly caramelized
Add diced tomatoes and stir
Add chicken broth tablets and rosemary and simmer until the chicken is cooked through
Remove, let cool slightly, debone, and shred
Return the shredded chicken to the pan, add water and whole wheat, cover, and cook until the whole wheat is tender
Remove rosemary
Add tomato sauce, salt, and Jamaican pepper to taste
Add angel hair pasta and stir
Remove from heat, cover the pan, and let it sit for a few minutes before serving
