Lemon Chicken Pasta

By Jan

Ingredients

• 1/4 cup flour
• 1 tsp seasoned salt
• 1 lb boneless chicken tenders 1/4 cup garlic butter
• 8 oz. penne rigate pasta
• 2 Tbsp. Capers
• 2 teaspoons chicken base
• 1 lemon (rinsed, for juice)
• 1/2 cup white wine
• 1/4 cup heavy whipping cream

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook pasta according to package directions, drain.
Meanwhile, place flour and seasoned salt in a plastic bag. Cut chicken into bite size pieces and add to the bag. Seal tightly and shake to coat.
Preheat large sauté pan for 2-3 minutes on medium high heat. Add garlic butter and swirl to coat. Add chicken; reduce heat to medium and cook 2 minutes (or until chicken is no longer pink), stirring occasionally. Stir capers and chicken base into chicken stirring often for two minutes to blend flavors. Squeeze the juice of lemon into the chicken; stir in the wine and cream. Reduce heat to low; cook 3-4 minutes, or until thoroughly heated, stirring occasionally. Stir drained pasta into chicken mixture and serve.