This is a fast, light tasting and hearty dish for all seasons! It’s not hard to make, just takes a few steps and some confidence if you haven’t made pasta without the tomato sauce. Make it gluten-free by dredging chicken in cornstarch instead of flour and use gluten-free pasta)
Ingredients
- About 450 grams of spaghettini
- 3 large boneless, skinless chicken breasts
- ½ cup flour
- 1 tbsp olive oil and 1 tbsp butter (for cooking chicken)
- About ¾ cup chicken broth
- Splash of white wine (about ⅛ cup)
- Juice of 1 lemon
- About a half cup of sliced sun-dried tomatoes packed in seasoned oil
- About ¼ cup capers
- Grated parmesan cheese
- Chopped fresh Italian parsley
Directions
- Boil salted water for pasta in large pot
- Slice chicken breasts lengthwise and then in half or thirds if the breast is very large
- Place flour on a plate and season with salt and pepper. Dredge chicken in seasoned flour
- Heat butter and olive oil in frying pan until hot
- Place chicken in pan and cook until golden brown, then turn over and do the same on the other side. (Butter and oil together will prevent the chicken from getting too brown)
- Remove chicken to a plate and cover
- Add pasta to the boiling water and cook until ‘al dente’ (about 5 or 6 minutes)
- Add sundried tomatoes and capers to the pan juices and sautee for about 3 minutes while stirring
- Add wine, lemon juice, chicken broth and about a tablespoon of the seasoned oil from the sundried tomatoes to the pan. Stir to combine.
- Return the chicken to the pan. Cover and cook until pasta is done.
- Remove pasta from pot. Reserve about ½ to 1 cup of pasta water
- Add pasta and pasta water to pan. Stir to combine. Cover and cook for another minute or two to combine flavours
- Serve in heated bowls sprinkled with parmesan cheese and Italian parsley
- Enjoy! (I didn’t want to end on 13 steps!!)
Tip: Using pasta water and heated bowls will allow your light sauce to stick to the pasta
recipe by: everydayhomegourmet.blog/
Every Day Home Gourmet 