Chicken piccata gets a glow-up in this enticing pasta bowl. If you enjoy lemon pepper flavor, be extra generous when adding freshly ground pepper to the breading.
Slice chicken breasts in half widthwise, achieving two thin slices per breast.
In a shallow dish, combine flour, lemon zest, 1 tsp salt and pepper. Coat each piece of chicken in flour mixture.
In a large sauté pan, melt butter over medium-high heat. Add chicken, and cook 3 minutes on each side, until lightly browned. Reduce heat if needed, so butter does not burn.
Meanwhile, bring a medium pot of water to boil, and cook pasta according to package directions.
Add asparagus, stock, capers and remaining ½ tsp salt to sauté pan, and cover with a lid. Simmer on low 5 minutes, until chicken is cooked through.
Remove chicken, and slice into ½-inch strips on the diagonal. Return to sauté pan, and stir in lemon juice and parsley.
Drain pasta. Top pasta with chicken, asparagus, lemon butter sauce and Parmesan.
Notes
TIP:Snap off bottom section of asparagus stalks
to easily remove tough ends.