You will need to buy boneless skinless chicken breast strips, a jar of capers, one lemon, angel hair pasta, one onion, heavy cream and Parmesan cheese. Saute one whole chopped onion in a blend of 3 tbs of coconut oil and olive oil, adding to that 2 tbs of butter.
Prior to that, freshen your chicken breast strips in a rinse of squeezed lemon juice. Now, add the strips to the onion, having pushed the onion to one side of the skillet. Brown the strips on med. heat (adding an extra drizzle of olive oil) and then bring back in the onion.
Next, add 3/4 to 1 cup of heavy cream, dried herbs: rosemary, mint and oregano and half a jar of capers, cover and simmer for 8 min. Near the end of those eight minutes, slice half a fresh 'washed' lemon, cutting in half the slices and then laying them on top of the chicken to cook covered on low heat for about 4 minutes.
In this time, prepare the pasta by cooking in salted boiling water until tender. Drain and ladle the pasta onto a low lipped serving plate and then top with the rich creamy chicken and sauce; grate Parmesan cheese on top and serve.
~ Tutti a Tavola!
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