After appetizers that are rich with pasta and cheese, the main course should take a lighter turn. For this reason we suggest that you heat things up a bit with Red Pepper Chicken, served over a small bed of whole-grain angel hair pasta. Boneless, skinless chicken thighs cook quickly and are lower in fat than skin-on chicken. The sauce keeps the chicken moist. Best of all, most of the meal can be made ahead and assembled in short order before serving. Serve with a white wine such as Four Vines Winery's 2009 "The Sophisticate" Zinfandel. Described as "refined and stylish," the vanilla-oak notes and spicy berry flavors will compliment any chicken or turkey dish.
Red Pepper Chicken
1 1/2 tbsp olive oil
2 tbsp. pine nuts or chopped walnuts
4 boneless, skinless chicken thighs
2 red bells peppers, halved with seeds removed
1/2 lb. uncooked angel hair pasta
2 tbsp. butter
1 clove garlic, minced
1 tbsp. all-purpose flour
3/4 c. evaporated milk
1/4 c. chicken broth
2 tbsp. sliced pitted black olives
3 tbsp. grated Romano cheese
Using broiler or grill, roast red pepper halves until skin is blackened. Dice and set aside.
Heat olive oil in large skillet. Add nuts and saute for 30 to 45 seconds until browned. Remove with slotted spoon and drain on paper towel. Set aside.
Sprinkle chicken with salt and pepper. Place into hot olive oil and cook 12 to 15 minutes or until browned on both sides and no longer pink. Remove from skillet and refrigerate until cool enough to chop into bite-sized pieces.
Cook angel hair according to directions; rinse and drain under hot water. Set aside.
Melt butter in medium saucepan. Add garlic, saute until flavor and fragrance are released. Lower heat, add flour and stir until the mixture forms a ball. Gradually stir in evaporated milk and chicken broth, stirring constantly. Bring to a simmer and cook until mixture thickens, about 3 - 4 minutes.
Place angel hair in large bowl, top with red pepper, olives, nuts and chicken. Toss thoroughly, divide into two equal servings. Top each serving with sauce and sprinkle 1 1/2 tbsp. Romano cheese on each serving.
A fig tart sweetened with honey completes the meal, along with a glass of fizzy, sparkling wine, such as 2010 Moscato d’Asti by Beni di Batasiolo. This wine has floral notes with just a touch of sweetness, which helps to balance the dessert's flavor and keep it from overwhelming with sugar. Form the tarts ahead of time, keep chilled in the refrigerator and put in the oven midway through the meal in order to serve them warm.
Honeyed Fig Crostatas
2 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
Kosher salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 3 tablespoons ice water
1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
5 teaspoons honey
1 teaspoon fresh lemon juice
1/4 teaspoon thyme leaves, plus small sprigs for garnish
1 egg beaten with 1 tablespoon of water
1. In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
2. On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
3. Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
4. Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
5. Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.
Dried figs that have been soaked in water can be substituted for fresh figs. Both green and purple dried figs are available in the baking supplies aisles of Krogers and Marsh stores. The Batasiolo Moscata mentioned can be purchased from Kahn's Wines and Spirits; Four Vines "Sophisticate" is available only from Vine and Table in Carmel.
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