Categories: Pasta

Ingredients

• 4 boneless, skinless chicken breast
• 1 tsp salt, divided
• 1/4 tsp + 1/8 tsp pepper, divided
• 1/2 cup flour
• 8 oz uncooked capellini or angel hair pasta
• 3 tbsp. olive oil, divided
• 1/4 cup peeled and thinly sliced garlic cloves, (about 12 cloves)
• 1 cup white wine
• 2 tbsp. lemon juice
• 1/2 cup grated Parmesan
• 1/3 cup + 3 tbsp. minced fresh parsley, divided
• Lemon wedges

Directions

1. Pound chicken breasts with a meat mallet to 1/4-inch thickness Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

2. Cook pasta as directed. Meanwhile, in a large skillet, heat 2 tbsp. olive oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.

3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.

4. Drain pasta, reserving 1/2 cup pasta water; place pasta in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture and remaining salt and pepper; toss to combine, adding reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. Serve with lemon wedges.

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