All you need to buy is fresh skinless chicken breasts, capers, lemons and angel hair pasta. If you don't have in your pantry/frig then pick up some heavy cream and Parmesan cheese. Before cooking, you will need to marinate your chicken (cut into large thick strips) in fresh squeezed lemon juice for twenty or thirty minutes, ten min. the minimum.
When you are ready to cook, pour 3 tbs olive oil, 2 tbs of coconut oil into a covered skillet, and one pat of salted butter along with fresh dried herbs: rosemary, mint and oregano. Turn on the heat to med. and once the sizzling of oils begins lay in your chicken. Brown on all sides and then reduce heat to low, cover and let cook thoroughly for 10-12 min.
In this time, take out a large stockpot to cook your angel hair pasta. Add a pinch of salt and when it boils, toss in your pasta. Return to your chicken, pour in 3/4 cup of heavy cream (depending on the amount of chicken), a bit of shaved parmesan cheese and 1/4 cup of capers. Slice in some fresh (washed) lemon.
Angel hair pasta cooks fast, so keep an eye on it. Once the pasta is tender, drain and ladle onto a low lipped serving dish; next, pour out your chicken and creamy lemon/capers sauce. You can add some additional fresh lemon with a squeeze and garnish... a bit of green parsley too. Parmesan on the table of course!
Tutti a Tavola!