Linguine with Lemony Chicken

One of the absolute best pasta dishes for when you need a little pick-me-up, this light chicken linguine is in a simple yet zesty sauce made from briny capers, tart lemon and dry white wine.

Ingredients

• 8 ounces linguine
• 2 chicken breast halves, bone on, skin removed
• 1/2 cup dry white wine
• 1 clove garlic, thinly sliced
• 1/4 teaspoon salt
• 1 lemon
• 3 tablespoons heavy cream
• 1 tablespoon capers, drained, rinsed coarsely chopped
• 5 fresh basil leaves, sliced in thin chiffonade

Directions

1. Cook the linguine in a large pot of well-salted boiling water until al dente, 8-10 minutes. Drain.
2. Meanwhile, place the chicken breasts in a medium saucepan or skillet.
3. Add about 1 cup water, enough to cover the bottom of the pan by 1/4 inch or so.
4. Add wine, garlic and salt.
5. Cut a good size piece of zest from the lemon; add it to the water along with a generous squeeze of lemon juice.
6. Heat the water to a gentle simmer over medium heat.
7. Lower the heat and cover the pan; simmer until chicken is just cooked through.
8. When chicken is done, transfer it to a cutting board; remove bones from the chicken and discard them.
9. Slice the chicken breasts cross-wise into thin slices.
10. Turn the heat under the pan to high; cook to reduce braising liquid in half.
11. Lower heat to a simmer; stir in cream.
12. Cook until beginning to thicken.
13. Add capers and reserved chicken; cook and stir, coating the chicken with the sauce and heating it through.
14. Taste for seasoning.
15. Toss the drained pasta in the pan with the chicken and sauce; serve, garnished with the basil and some finely grated lemon zest.