When you’re tired of red sauce pasta and you want a pasta that is light and satisfying this is the recipe for you! The addition of white wine adds a distinctive flavor that makes you want to just slurp the sauce! And the capers adds saltiness that contrast with the acidity of the lemon….yum!
Ingredients:
- 6 pcs thinly sliced chicken breast (about 2 chicken breast)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 7 cloves garlic, crushed
- 1/4 cup chopped parsley
- 2 tbsp capers
- 2 cups white wine
- 2 tbsp butter
- extra virgin olive oil, for drizzle
- Grated parmesan cheese
- Lemon wedges
- Spaghetti
Directions:
- Cook the spaghetti according to package directions. Drain and set aside.
- Season the chicken with salt and pepper.
- In a heated frying pan, add olive oil and fry the chicken about two minutes per side. Don’t worry they will cook more in the sauce. Cut the cooked chicken into strips and set aside.
- In the same pan, add more olive oil and garlic. Saute for a few minutes then add the parsley, capers, and chicken base.
- Add the 1/2 cup of wine and scrape the bottom of the pan.
- Add the chopped chicken, the remaining wine and butter. Simmer for 10 to 15 minutes or until the chicken is cooked.
- When serving, add some shaved or grated parmesan on top and drizzle with some extra virgin olive oil.
- Serve with the spaghetti and some lemon wedges. Buon appetit!😋
