Being strapped for time and having received pleadings that we have meat in our dinner (cause after every 5 or so days of non-meat dinners I usually make it up with 1 meat dinner) I went back into my archives and pulled up a very easy Chicken Piccata recipe and then changed it a bit. I had dinner on the table in under 30 minutes so that was a bonus. And by cheating and using a can of Costco chicken meat I didn’t have to cook it and they got less meat. Hah!
1 lb spaghetti rigati or angel hair, broken in half
¼ cup extra virgin olive oil
1 medium sweet onion, peeled and diced
1 ½ tsp roasted garlic (jarred)
¼ cup sun-dried tomatoes, drained and diced
3 Tbsp all-purpose flour
2 cups lower sodium chicken stock
2 Tbsp lemon juice (bottled is fine)
3 Tbsp capers, undrained and not rinsed
½ tsp ground black pepper
12 to 13-ounce can chicken breast, drained (The cat gets the broth!)
Parmesan cheese (use either canned or fresh, your choice)
Bring a large pot of water to a boil. Cook the pasta for time on package and drain.
About 5 minutes before the water comes to a boil heat a large skillet over medium heat. Add the olive oil, sauté the onion till golden, add the garlic in it till smelling like heaven. Add in the flour and stir till combined, cook for a couple of minutes. Slowly add in the chicken stock till the sauce is smooth and thickening. Add in the chicken, breaking into small pieces, the capers and juice. Cook over a medium low heat till bubbly and thick. Add in pepper to taste.
Pull of the heat and toss with the hot drained pasta. Toss with ¼ cup of Parmesan cheese and serve with more cheese if desired.