Found this one in a recent edition of the Toronto Star and waited until I had time on the weekend to put it together. It’s not one of those make-it-ahead-of-time sort of dishes – but that said – it still didn’t take all that much effort to make. I made a few changes in order to have enough to feed all of us complete with leftovers – and we all loved it. Enjoy.
Ingredients:
3/4 pkg. of 900g linguine
2 lb. chicken cutlets
4 T. butter
2-4 garlic cloves, minced
4 T. lemon juice
1 t. paprika
3/4 c. chicken broth
1 c. fresh parsley, chopped
4 T. capers, chopped
1/2 c. parmesan cheese, grated
In a large pot of boiling water, cook pasta until al dente. Drain and set aside.
In a large pan, brown half the chicken cutlets in 2 T. butter until cooked through. Season with salt and pepper, add some garlic, 1 T. lemon juice and 1/2 t. paprika. Toss to ensure chicken is coated before removing the cutlets and keeping them warm on a plate. Repeat with the second half of cutlets.
Once chicken is cooked, in the same pan, add the pasta, more garlic if desired, the chicken broth, 2 T. lemon juice, parsley and capers. Stir constantly and heat for a couple of minutes – adjust seasoning if required.
Place a serving of pasta on each plate, top with a chicken cutlet and sprinkle with parmesan cheese.
This looks delicious! I love pasta dishes.
Saving this… it sounds amazing!