Quick clip: Lemon caper pasta with chicken

Описание: Quick and easy meal. Chicken optional. Done in 15 minutes or less. Of course, you have to like capers and lemons for this recipe. Here you go.

RECIPE:
Keep in mind, my friend made this up as we were talking on Messenger, and I just added my own spin to his instructions, so you have to use your own good judgement on the measurements.

Lemon caper pasta (with chicken)

Sauté some chopped onions (I used about a half cup of fresh pico) and minced garlic (maybe 2 heaping teaspoons) in a little EVOO. Add a couple of chicken bouillon cubes, and break it up with a fork. Or use 2 or 3 teaspoons of Better Than Bouillon sauce, roasted chicken flavor (that’s what I used), or use about a cup of chicken stock.

Add some capers and a little caper juice, garlic powder, quarter stick of butter, and some cornstarch-water slurry (about half cup) to get a good boil going.

*Meat is optional. I used Perdue diced chicken. Rinsed, patted dry, seasoned with a little sage, kosher salt, pepper, oregano, paprika, cayenne pepper mix. Deep fried about 4 minutes (no breading). Set aside.

Start cooking the pasta (boil about 3 minutes).

Turn heat low. Stir in the cooked chicken. Squeeze a whole lemon or a little lemon juice from the bottle (probably about 4-5 teaspoons).

Add the al dente pasta (about half box). Finish cooking it in the actual sauce for about another 2-3 minutes.