8 oz pasta (fettuccine, linguine, angel hair)
1 tbsp butter
1/4 cup finely minced fresh parsley
Zest and juice of 1 lemon
Salt and pepper
Cook the pasta according to the package directions. Drain in colander and set aside.
Melt the butter in a pasta pot over medium-high heat.
Add the the cooked pasta and parsley.
Cook and stir it in the butter for a couple of minutes coat the pasta thoroughly.
Grate in some lemon zest and squeeze in some lemon juice.
Season with salt and pepper.
4 thinly sliced chicken breasts
Salt and pepper
2 tbsp flour
2 tbsp butter
2 tbsp olive oil
1 clove garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed
1/2 cup dry white wine
Juice of 1 lemon
1/2 cup non-fat mink
2 tbsps drained capers
2 handfuls spinach
Parmesan shavings, for garnish
Chopped fresh parsley, for garnish
Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
Heat the butter and oil in a large skillet over medium heat.
Fry the chicken breasts until golden brown on both sides, about 3-5 minutes on each side. Remove the chicken to a plate.
Add the garlic to the skillet and sauté.
Pour in the chicken broth and wine, and squeeze in the juice of the lemon.
Whisk the sauce, scraping the bottom of the skillet.
Allow the sauce to cook and bubble and thicken until reduced by about half.
Sprinkle in a little salt and pepper as it’s cooking.
Reduce the heat to low and whisk in the milk.
*If you would like to thicken the sauce add 1 tablespoon of flour at a time and whisk.
Add the capers, then cook for a couple of minutes until the sauce thickens.
Taste and adjust the seasonings.
Place a handful of spinach on each plate, some pasta and a chicken breast or two.
Garnish with Parmesan shavings, parsley, and a spoon or two of sauce on top.