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  • 1 lb. whole wheat pasta
  • 1 stick butter
  • 3 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. chicken tenders, cut into bite size pieces
  • 4 Tbsp. flour, divided
  • 1 Tbsp. fresh chopped rosemary
  • 2 cloves garlic, minced
  • 1/2 small red onion, sliced
  • 1/3 cup freshly squeezed lemon juice
  • 3/4 cup chicken stock
  • 3 oz. capers, drained
  • 1/4 cup fresh chopped parsley


Cook pasta according to package directions. Place a large skillet over medium heat and add butter and oil. Salt and pepper the chicken and toss with 2 tablespoons of flour. Place the chicken pieces in the skillet and saute for 2 to 3 minutes per side until golden brown. Remove the chicken with a slotted spoon and place on paper towels to dry.

Add rosemary, garlic and onions to the skillet and saute for 1 minute. Whisk in the remaining 2 tablespoons of flour to thicken the sauce. Cook for another minute, whisking in the lemon juice and chicken stock. Once the sauce is simmering, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.