Salty goodness of capers pairs perfectly with a lemon white wine sauce tossed with chicken and pasta.
Being pregnant makes you crave all kinds of things.
Not necessarily weird combinations… or yes… but just have random cravings for things.
Recently it’s been for capers. Mmmm… the salty goodness that is capers.
I bought a huge jar at the store the other day and have literally been eating them straight out of the jar ever since.
The hubby saw what I was doing and got mad that I was eating all the capers without him.
Actually, without using them in a dish. So I got the bright idea to make a chicken caper pasta.
I remember when I was working at the Cheesecake Factory (back in the day) they had a chicken caper dish on the menu that was amazing.
I’m not sure if it’s still there or not, as I haven’t been back in a long time, but it’s definitely something worth going for if they still have it.
I wouldn’t even know where the closest Cheesecake Factory to me would be. Maybe Chicago?
Anyway, I kind of tried to make my version of their dish. I do remember their chicken being fried with theirs, but I did not do that with mine.
I wasn’t looking to take the time to bread and fry the chicken this time.
Maybe I’ll try to recreate a more authentic version of the Cheesecake Factory one some other time.
This dish didn’t take much time to come together and has the perfect balance of salty from the capers with the lemon flavor of the sauce.
I may have had more than my fair share of servings. With added capers. But hey… pregnant lady over here. Haha
This is definitely something that will be made many more times during the course of this pregnancy or until I get sick of capers. The latter probably won’t happen but you never know. Things change every day.
- 1 lb spaghetti pasta
- 6 Tbsp olive oil
- 7 oz capers drained
- 2 boneless, skinless chicken breast
- 1 cup white wine
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 Tbsp dried thyme
- In a large pot, bring water to boil and cook pasta to al dente. Drain, reserving 1/2 cup pasta water for later.
- While pasta is cooking, add olive oil to large skillet. Heat over medium-high and add capers. Cook, stirring frequently, until crispy. Remove capers with slotted spoon to plate.
- Add chicken to same skillet and season with salt and pepper. Cook, 6-8 minutes per side, until chicken is done. Remove chicken to plate and cut into bite-sized chunks.
- In same skillet, add reserved pasta water, white wine, lemon juice, Parmesan cheese, garlic, and thyme. Bring to boil, then reduce heat to simmer for 5 minutes.
- Stir in chicken and capers to sauce, then remove from heat. Toss sauce/chicken mixture with cooked pasta and serve immediately. Garnish with fresh grated Parmesan cheese and extra fresh thyme, if desired.