How to make it

  • Begin heating a large pot of water for the pasta.
  • While the water is coming to a boil, prepare the lemon-caper sauce. In a small bowl or 2-cup measure, stir together the water and cornstarch until smooth. Stir in the remaining sauce ingredients; set aside.
  • Combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.
  • Heat 1 Tbsp. of the oil in a large sauté pan over medium-high heat. Cook the chicken strips until they are lightly browned but not cooked through, about 2 minutes each side. Remove chicken from the pan, cover and keep warm.
  • Heat remaining oil in the pan. Add the asparagus; if fresh, cook for about 3 minutes. Add the green onions and garlic (immediately if asparagus is canned); cook, stirring occasionally, for about 2 minutes.
  • Stir the lemon-caper sauce and pour it into the skillet; cook, stirring, until the sauce becomes clear and thickens slightly, about 2 minute.
  • Reduce heat to medium and stir in the chicken. Cover and cook until the chicken is thoroughly cooked, about 8 minutes.
  • Add pasta to the water when it is boiling, cook until tender; drain well.
  • Serve chicken, vegetables and sauce over hot pasta.

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    Yummy, I love that sauce!
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    " It was excellent "
    sparow64 ate it and said...
    OH yeah, I use lemons and capres together alot! LOVE it...great poast! Thanks for sharing. This is a definate 5 forker!
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    " It was excellent "
    grandmommy ate it and said...
    Sounds wonderful! I brake for lemon anything! Thanks.
    Was this review helpful? Yes Flag

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