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1
Fill a pasta pot with water and set on burner (don't need to turn on yet).
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2
Turn a burner on medium high and place a large, non-stick saute or skillet on to heat.
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3
Add olive oil and saute onions until just tender, 3-5 minutes.
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4
Meanwhile slice the red pepper and mince the garlic.
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5
Pour onions into large bowl and now saute pepper and garlic, 3 minutes.
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6
Slice mushrooms while this is going on.
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7
Pour pepper and garlic into bowl and saute mushrooms. Note here: I do not add additional oil to saute the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
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8
While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
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9
Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Saute until white and cooked through.
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10
Turn water on to boil for the pasta. Add pasta and cook per box instructions.
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11
Add capers, broth, salt, pepper and parsley to chicken pan.
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12
Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
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13
Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
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14
Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.
