“This came from Rachael Rae and quickly became a favorite at my house. I like it because it uses less fats than the usual fettuccine recipes I have made in the past. I usually add broccoli florets that I toss into the pasta for a few minutes at the end of it's boiling time. Great 1-dish meal!”

Ingredients Nutrition


  1. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes.
  2. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.
  3. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute.
  4. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  5. Add chicken back to the pan and heat through, 1 to 2 minutes.
  6. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

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