Chicken Piccata Pasta

1. 1

   Cook the pasta according to package directions.

2. 2

   Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot; then toss with 1/2 cup parsley and the lemon zest and juice.

3. 3

   Meanwhile, thinly slice the chicken crosswise into 1/4-inch-thick pieces and season with 1/4 teaspoon each salt and pepper.

4. 4

   Heat 1 tablespoon oil in a large skillet over medium-high heat.

5. 5

   Add half the chicken and cook until golden brown, 1 to 2 minutes per side; transfer to a bowl.

6. 6

   Reduce heat to medium, add the remaining oil and chicken and cook for 1 minute.

7. 7

   Turn the chicken, scatter the garlic, capers, and red pepper over the top and cook 1 minute more.

8. 8

   Return the first batch of chicken to the skillet and toss to combine.

9. 9

   Add the wine and simmer for 1 minute.

10. 10

    Remove from heat, sprinkle the remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).

* Per serving · 4 servings · Values may vary.