Looking for tasty chicken breast recipes? Try this one skillet meal, chicken with creamy lemon caper sauce and pasta. I cooked this complete pasta chicken dish using my favorite cast iron skillet (pre-seasoned, made in the USA)
- 3 Chicken Breast Scapolini
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 5 cloves Garlic sliced
- 1 medium Shallots sliced
- 1-2 tablespoons Capers remove juice (use more capers in to your liking)
- 1 cup Uncooked Spiral Pasta or Penne
- 1/2 cup Heavy Cream ( I used Horizon Milk brand)
- 1 3/4 cups Chicken Broth Low Sodium
- 1-2 tablespoon Italian Seasoning dried
- 1 Lemon Juiced. Add more according to your liking
- 3 oz Spinach Leaves
- Salt/Pepper to taste
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Season chicken with salt and pepper.
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Heat the olive oil in a skillet over medium heat. Pan sear the chicken until golden brown on both sides for about 6-8 minutes per side.
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Transfer the cooked chicken onto a plate. Set aside.
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Add 1 tablespoon butter into a skillet. Cook garlic and shallots until fragrant.
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Add heavy cream, chicken broth, lemon juice, capers and uncooked pasta. Stir until the pasta is completely covered with broth.
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Simmer on medium low heat for about 11 minutes or until pasta is tender. Add more chicken broth if more liquid is needed to cook the pasta.
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Once the pasta is cooked, add spinach into a skillet and keep stirring for about 1-2 minutes.
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Pour the chicken back into skillet...Stir for about 1-2 minutes.
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Serve immediately.
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