Creamy chicken piccata pasta

This creamy and cheesy chicken piccata pasta ticks all the right boxes – quick, easy and cheap!

INGREDIENTS
375g dried orecchiette pasta
2 tablespoons plain flour
8 chicken tenderloins
2 tablespoons extra virgin olive oil
30g butter
1 small brown onion, sliced
2 garlic cloves, crushed

3/4 cup chicken stock
1/4 cup lemon juice
300ml thickened cream
1 tablespoon drained baby capers, rinsed
Fresh basil leaves, to serve
Grated parmesan cheese, to serve
Lemon zest, to serve

METHOD

1. Cook pasta following packet directions.
2. Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.
3. Meanwhile, heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 minutes each side or until browned. Transfer to a plate.
4. Add remaining oil and remaining butter to frying pan. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 5 minutes or until chicken is cooked through and sauce has slightly thickened.
5. Drain pasta. Stir pasta into chicken mixture. Sprinkle with capers, basil, parmesan and lemon zest. Serve.

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