Lemon Caper Chicken Pasta
From breezeatdawn 16 years ago
- 20 minutes to make
- Serves 6
If you like lemons and capers (always a good pair in my estimation) you'll love this. Its relatively simple so I like to serve this when I have company. Add extra veggies if you like and serve with a little crusty bread and you have a complete meal. Read more Best when nice and hot right out of the pan with a little fresh parmesan on top! Enjoy! See less
Ingredients
- Lemon-caper sauce shopping list
- 1 Tbsp. cold water shopping list
- 1 Tbsp. cornstarch or potato flour shopping list
- 1 ¼ c. chicken or vegetable broth (one 10 ½-oz. can) shopping list
- ¼ c. fresh lemon shopping list
- 1 tsp. lemon zest shopping list
- ½ tsp. black pepper shopping list
- 1 Tbsp. capers shopping list
- chicken and pasta shopping list
- 3 Tbsp. flour shopping list
- 1/8 tsp. black pepper shopping list
- dash salt shopping list
- 1 lb. boneless, skinless chicken breast, cut into 1” strips shopping list
- 2 Tbsp olive oil shopping list
- 2 c. asparagus, cut in 2” pieces (fresh or canned) shopping list
- 2 green onions, cut in 2” inch pieces shopping list
- 1 tsp. minced garlic shopping list
- 8 oz. angel hair pasta shopping list
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.
The Rating
Reviewed by 4 people-
Sounds wonderful! I brake for lemon anything! Thanks.
grandmommy
in Nashville loved it
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OH yeah, I use lemons and capres together alot! LOVE it...great poast! Thanks for sharing. This is a definate 5 forker!
sparow64
in Sweetwater loved it
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Yummy, I love that sauce!
bluewaterandsand
in GAFFNEY loved it
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