Description
A delightful blend of tender chicken, perfectly cooked pasta, and a zesty lemon-caper sauce, making this dish a comforting Italian classic.
Ingredients
Scale
- 8 oz pasta of choice (spaghetti, fettuccine, or gluten-free)
- 1 lb boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 tbsp capers
- Juice of 1 fresh lemon
- Fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, saving a little pasta water for later.
- Season the chicken generously with salt and pepper.
- In a skillet, heat olive oil over medium-high heat. Once hot, add the chicken. Cook for 6-7 minutes on each side until golden brown, then remove and set aside.
- Add butter and minced garlic to the skillet, cooking until fragrant.
- Pour in the white wine and let it simmer.
- Stir in the capers and lemon juice.
- Slice the cooked chicken and return it to the skillet with the drained pasta. Toss everything together.
- Serve warm, garnished with freshly chopped parsley.
Notes
You can prep the chicken and sauce in advance and store separately. Feel free to substitute ingredients based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg