Tuesday, March 31, 2009

Lemon Chicken Pasta

* My husband didnt believe me when I told him this is made with canned chicken! It's easy and delicious! Everything was in my 3 month supply! We are adding this to our monthly menu!

1 can (10 to 12-1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained (optional)
1/2 cup peas (optional)
4 ounces spaghetti, cooked (you can use any pasta, we like whole wheat angel hair pasta with this)

Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve