Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.
Ingredients
- ounces fettuccine: 6 piece
- all-purpose flour: 0.25 cup
- lemon-pepper seasoning: 0.5 tsp
- chicken breasts, cut into four 1/2-inch thick pieces: 1 pound
- olive oil: 2 Tbsp
- white wine: 0.33333 cup
- lemon juice: 2 Tbsp
- water: 2 Tbsp
- chicken bouillon granules: 0.5 tsp
- capers: 1 Tbsp (drained, optional)
- lemon, cut into wedges: 0.5 piece (or as desired, optional)
- sprigs fresh parsley: 4 piece (or as desired, optional)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
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Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
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Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
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Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
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Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
