Chicken or Seafood Angel Hair Pasta photo of finished dish not available
This recipe is the versitle capellina with tomatoes and white protien of your choice. It can be made with any  mildly flavored white meat or fish. All textures are meant to be semi- soft or soft including the pasta. I have made this dish in one way or another since my early 20's. I have ramped up the flavor with herbs like cilantro, garlic, basil and added zestiness with lemon or lime juice. Thrown in pesto, chopped nuts, and some veggies. Always used olive oil and when in season, fresh tomatoes. Eating this dish as a cold leftover salad item is quite good too.


  • 8 oz. Angel Hair pasta (prepared)
  • 1/2 pound of protien shredded or chopped to bit size pieces
  • 1 tbsp. olive oil
  • 3 ripe tomatoes, chopped and seeded
  • 2 garlic cloves , minced
  • 2 tbsp. fresh chopped parsley
  • 2 tbsp. fresh basil chopped
  • 2 tbsp. lemon juice
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. freshly gound pepper
  • 1/4 C. shredded Paresan cheese


  1. Cook pasta to package instructions. Drain and cool. 
  2. Heat oil in a skillet over low heat.
  3. add all ingredients except protien and cheese
  4. cook, stirring constantly until heated
  5. add protien item
  6. spoon mixture over hot pasta and sprinkle with cheese
Pasta is carb rich, so substitute whole wheat to get more fiber benefits. Using olive oil as a good mufa will provide Omega 3 fatty acids. Lean protiens like shrimp, chicken breast are best. If given the option, add chopped avocado just before serving with the chicken-lime version. The Asian version would use soy sauce in place of sugar and salt ingredients.
Yield for this recipe is 2 servings, but doubling works fine. 
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