servings: 2


-2 cups salted boiling water
-Salt and pepper to taste
-3 tablespoons butter
-2 tablespoons plain bread crumbs
-1/2 pound angel hair pasta
-6-ounce boneless skinless chicken breast, cut into thin strips
-2 tablespoons grated Gruyere
-4 dashes Worcestershire sauce
-2 tablespoons chopped parsley


In a pot over high heat, bring salted water to a boil. Cook the pasta to al dente and strain.

In a skillet over medium-high heat, melt 2 tablespoons butter. Add to the butter 2 tablespoons bread crumbs. Add 2 cups cooked angel hair pasta and toss several times to coat with the butter-bread crumb mix.

Brush 1 tablespoon melted butter inside two small ramekins. Divide the pasta in two and put in the ramekins. Top the pasta with the thinly sliced chicken breast and top that with grated Gruyere and 2 dashes of Worcester on both. Put the whole thing in a 400-degree oven and cook approximately 15 minutes (until the chicken is cooked and the cheese is melted).

To plate: Put the ramekins on a plate, and sprinkle with chopped parsley.