Lemon Caper Pasta Primavera

This was one of those clean-out-the-fridge meals that turned out surprisingly well. I was kind of going for the flavor of Chicken Scarpariello that they used to make back at Dominick’s near my college. This isn’t really it, but it was great regardless.



1.5 breasts chicken, cut into chunks

flour, for dusting

chicken broth

1 lemon, cut into half

1/2 cup peas, defrosted

1 tomato, cut into chunks

1 yellow pepper, cut into chunks

1/2 onion, cut into chunks

handful capers

black pepper

red pepper flakes

2 cloves garlic, minced


angel hair pasta, cooked

olive oil

Season chicken with a generous amount of salt and pepper. Coat lightly with flour.

Heat oil in pan. Add onion and brown. Add chicken and brown on both sides. Add yellow pepper and garlic and stir fry for a few minutes. Squeeze half a lemon over the chicken. Add enough chicken broth to create a sauce in the bottom of the pan (add more later if it gets too thin).

Simmer until chicken is cooked through. Stir in tomato, capers and peas. Check seasoning – season with salt and pepper, as needed, and red paper flakes. Serve sauce over pasta.


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Filed under pasta dishes, poultry

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