Chicken Piccata Pasta

• 8 oz. multigrain spaghetti (we used Barilla Plus)
• 1 c. fresh flat-leaf parsley
• 1 lemon
• 1 lb. boneless, skinless chicken breasts
• kosher salt
• Pepper
• 2 tbsp. olive oil
• 4 clove garlic
• 1 tbsp. capers
• 1/2 tsp. crushed red pepper flakes
• 1/2 c. dry white wine

1. Cook the pasta according to package directions.
2. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot; then toss with 1/2 cup parsley and the lemon zest and juice.
3. Meanwhile, thinly slice the chicken crosswise into 1/4-inch-thick pieces and season with 1/4 teaspoon each salt and pepper.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat.
5. Add half the chicken and cook until golden brown, 1 to 2 minutes per side; transfer to a bowl.
6. Reduce heat to medium, add the remaining oil and chicken and cook for 1 minute.
7. Turn the chicken, scatter the garlic, capers, and red pepper over the top and cook 1 minute more.
8. Return the first batch of chicken to the skillet and toss to combine.
9. Add the wine and simmer for 1 minute.
10. Remove from heat, sprinkle the remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).

parsley, lemon, chicken breasts, kosher salt, pepper, olive oil, clove garlic, capers, red pepper, white wine

Taken from www.delish.com/recipefinder/chicken-piccata-pasta-recipe-wdy0215 (may not work)