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Ingredients
- 8 multi-grain spaghetti (Barilla Plus)
- 1 cup flat leaf parsley, chopped
- 1 lemon, zested and juiced (about TBSP zest and 2 TBSP juice
- 1 lb. boneless, skinless chicken breasts
- kosher salt and pepper
- 2 TBSP olive oil
- 4 cloves garlic, chopped
- 1 TBSP capers, rinsed and chopped
- 1/2 tsp crushed red pepper flakes
- 1/2 cup dry white wine
Details
Preparation time 25mins
Preparation
Step 1
1. Cook pasta. Reserve ½ cup of the cooking water, drain and return to pot, then toss with ½ cup parsley, and the lemon zest and juice.
2. Meanwhile, thinly slice the chicken crosswise into ¼ in thick pieces and season with salt and pepper. Heat oil in skillet add half the chicken and cook until golden brown. 1-2 minutes then transfer to bowl.
3. Reduce heat add remaining oil and chicken and cook for a minute. Turn the chicken scatter the garlic, capers and red pepper over the top and cook 1 minute more. Return the first batch of chicken to the skillet and toss to combine.
4. Add the wine and simmer for a few minutes. Remove from heat, sprinkle where remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).
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