Ingredients
- 8 oz. spaghetti
- 1 cup fresh flat-leaf parsley, chopped
- 1 lemon, zested and juiced (about 1 T zest and 2 T juice)
- 1 lb. boneless skinless chicken breasts
- salt and pepper
- 2 Tbsp. olive oil
- 4 cloves garlic, finely chopped
- 1 Tbsp. capers, rinsed
- 1/2 tea. crushed red pepper flakes
- 1/2 cup dry white wine
Preparation
Step 1
Cook spaghetti, drain (saving some of the cooking water)and toss with 1/2 cup parsley and the lemon zest and juice.
Meanwhile, thinly slice the chicken crosswise into 1/4" thick pieces and season with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half the chicken and cook until golden brown, 1-2 minutes per side; transfer to a bowl.
Reduce heat to medium, add the remaining oil and chicken and cook for 1 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.
Add the wine and simmer for 1 minute. Remove from heat, sprinkle the remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).