Lemon/Capered Chicken Pasta

• 2 Boneless Skinless Chicken Breasts
• 1-2 Tbsp. of Extra Virgin Olive Oil (Depending on the type of saute pan used)
• 2 Cloves Garlic
• 2 Medium Shallots or Small Sweet Onion
• 2 Tbsp. Small Capers
• 1/2 Cup of Chicken Stock or 1/2 Cup Chicken Bouillon
• 1/2 Cup White Wine or Water (Using 1/2 Cup of the pasta water is a good idea)
• 2 Tbsp. Lemon Juice
• 2-4 Servings of Bow Tie Pasta
• Salt and Pepper to taste

1. Start the water for the pasta - making sure to add salt.
2. Cut the chicken into bite sized pieces. Place the chicken, EVOO, garlic, shallots and capers in a saute pan over medium high heat. Saute until the chicken is cooked through and slightly browned.
3. Add the stock, wine to the chicken and lower the heat to a high simmer. Cook until the liquid has cooked down to about half.
4. When adding the pasta to the boiling water, add some of the Caper Juice from the jar and cook until al dente.
5. Remove the chicken from the heat and add the lemon juice.
6. Drain the Pasta and slightly rinse it.
7. Toss the chicken with the pasta and serve on a large platter or pasta bowl. Enjoy!!!

chicken breasts, olive oil, garlic, shallots, capers, chicken, white wine, lemon juice, tie pasta, salt

Taken from www.epicurious.com/recipes/member/views/lemon-capered-chicken-pasta-1200408 (may not work)