Prep Time: 10min | Total Time: 20min | Serves: 2
1 boneless skinless chicken breast
Pinch of salt and freshly ground pepper
6 ounces linguine
2 tablespoons Extra Virgin Olive Oil
4 teaspoons Jeff’s Garden Organic Imported Non-Pareil Capers, drained
¼ teaspoon finely grated lemon zest
2 tablespoons lemon juice ½ jar (16.25 oz.)
1 cup of garlic & basil marina sauce (homemade or store-bought)
Halve chicken horizontally; place between 2 pieces of plastic wrap and pound to even thickness. Season with salt and pepper. Cook pasta according to package directions.
Meanwhile, in skillet, heat oil over medium heat; cook chicken for 1 to 2 minutes per side or until browned. Stir in capers, lemon zest and lemon juice; cook for 1 minute. Stir in sauce; bring to simmer. Drain pasta. Serve chicken and sauce over pasta.