Lemon Caper Chicken Spaghetti

Instructions

1. 1

   Choose spaghetti with an 8-minute package cooking time. Finely grate 1 teaspoon of lemon zest and squeeze 3 tablespoons of juice from the lemon. Mince the garlic and drain the capers. Cut the raw boneless, skinless chicken breast into strips about 5 mm thick.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken and cook uncovered for 2 minutes, stirring to separate the strips; it will finish cooking with the pasta. Add the garlic and stir for 30 seconds.

3. 3

   Add the 800 ml water, capers, salt and pepper. Cover, turn the heat to high and bring to a full boil, about 3 minutes.

4. 4

   Uncover and add the dry spaghetti, breaking it in half so it fits. Keep at a lively simmer over medium-high heat for its 8-minute package cooking time, stirring frequently and separating the strands. After 7 minutes, fold in the spinach and cook for the remaining minute. The pasta should be tender, and the thickest chicken pieces must register 165°F/74°C on a food thermometer.

5. 5

   Add the butter, measured lemon juice and zest. Cook uncovered over medium-high heat for about 1 minute, tossing continuously, until the butter melts and the reduced, glossy sauce clings to the spaghetti rather than pooling underneath. Divide among four bowls.