Description
A quick and satisfying dish combining chicken, lemon, garlic, and capers with pasta.
Ingredients
Scale
- 2 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- 1 ¼ lbs. boneless skinless chicken breast
- Salt/pepper to taste
- 3 tablespoons olive oil, divided
- ¼ cup flour
- ¼ cup parmesan cheese, grated (for chicken)
- ¾ cup dry white grape juice
- 6 tablespoons COLD salted butter, divided
- 3–4 cloves garlic, minced
- 3 tablespoons flour (for sauce)
- ½ lb. radiator pasta
- ¼ cup pasta water, reserved
- 2 tablespoons capers, drained
- ¼ cup fresh lemon juice
- ½ cup parmesan cheese, grated (for sauce)
- Freshly sliced lemons for garnish
- Roughly chopped parsley for garnish
Instructions
- Season and coat chicken strips in flour and parmesan, then sear in olive oil for 6 minutes until golden on both sides.
- Sauté minced garlic in butter for 1 minute, whisk in flour to build a roux, then deglaze with white grape juice.
- Stir chicken broth, bouillon, dried parsley, and Dijon mustard into the sauce and simmer for 8 minutes until thickened.
- Cook radiator pasta until al dente, about 10 minutes, reserving ¼ cup starchy pasta water before draining.
- Toss pasta, capers, lemon juice, parmesan, reserved pasta water, and cold butter into the sauce, then top with sliced chicken and garnish.
Notes
For added flavor, use homemade chicken broth instead of store-bought. Adjust capers and lemon juice to taste for more or less tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg