- 1 1/4 pounds O Organics boneless, skinless chicken breast halves
- 1/2 teaspoon paprika
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 1 cup chicken broth
- 3 tablespoons Safeway SELECT Nonpareil Capers, drained
- 2 tablespoons cornstarch
- 1 (9 ounce) package Safeway Egg Fettuccine
- 1 1/2 teaspoons Safeway SELECT Olive Oil
- 1 1/2 teaspoons Lucerne Sweet Cream Butter
- Salt and pepper
- Italian parsley sprigs
- Slice chicken across grain into 1/2-inch-thick strips; sprinkle evenly with paprika, then set aside.
- In a medium-size bowl, combine lemon juice, wine, broth, and capers. Stir in cornstarch until mixture is smooth.
- Bring about 3 quarts water to a boil in a 6-quart pan over high heat; stir in fettuccine and cook, uncovered, until just tender to bite (4 to 5 minutes).
- Meanwhile, combine oil and butter in a wide nonstick frying pan over high heat. When hot, add about half the chicken; stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.
- Stir sauce ingredients to mix, then pour mixture into the pan with the chicken. Cook, stirring, until sauce boils rapidly; season to taste with salt and pepper.
- Drain pasta and serve topped with chicken and sauce. Garnish with parsley.