I rarely make a full pound of pasta anymore and it didn’t sound like there would be enough sauce, but I went ahead and made the whole box (actually, since I buy Dreamfields pasta, it was 13.25-oz) and there was too much pasta and not enough sauce. I increased the liquid below and decreased the pasta to 8 ounces. I think that will be a better ratio since hot pasta is like a sponge and soaks up all the liquid.
And one more photo because Baby Girl loves it when I photograph our plates together.
Chicken Piccata with Lemony Noodles
As seen on So Tasty, So Yummy
3 boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine
Juice of 1 lemon
1 cup half and half, plus more if needed
1 tablespoon drained capers
8 ounces spaghetti, angel hair or linguine
Slice each chicken breast in half lengthwise. In a food storage bag, combine the flour, salt and pepper. Add the chicken, seal the bag, and toss to coat.
Heat the butter and oil in large skillet over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Remove the chicken to a plate.
Add the garlic and sauté for 30 seconds. Add the broth, wine and lemon juice, whisk and scrape the bottom of the skillet. Cook until the sauce is reduced by half. Add salt and pepper to taste. Reduce the heat to low, stir in the cream and capers.
While the chicken and sauce are cooking, cook and drain the pasta. Toss the drained noodles with the sauce. Serve with slices of the chicken on top.