Ingredients

The following ingredients have 4 Servings
  • 1 8 oz package truRoots® Ancient Grains Organic Spaghetti
  • 2 chicken breasts, (boneless and skinless)
  • 1 tsp sea salt, (divided)
  • 1/2 tsp ground black pepper, (divided)
  • 1 1/2 tbsp olive oil
  • 1/2 cup chickpea flour
  • 2 tbsp lemon juice, (freshly squeezed (about 1 lemon))
  • 1 whole lemon, (thinly sliced)
  • 1/4 cup low sodium chicken stock
  • 2 tbsp capers
  • Italian parsley, (chopped (optional garnish))

Instruction

  • Fill a deep stock pot with water and heat over high heat.  Once boiling, add the truRoots® Ancient Grains Organic Spaghetti.  Cook just until al dente, about 7-9 minutes. 
  • Place chicken breasts between two sheets of plastic wrap or in a large Ziploc bag and pound evenly until approximately 1/4-inch thick.
  • Once flattened, season both sides with 1/2 tsp. sea salt and 1/4 ground black pepper.
  • Combine the chickpea flour, remaining 1/2 tsp. sea salt, and 1/2 tsp. ground black pepper in a shallow dish.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Take each seasoned chicken breast and dredge into the flour mixture, taking care to shake off excess each time.
  • Once the oil is hot, transfer the dredged chicken to skillet and cook until golden-brown, approx. 3-5 minutes per side. 
  • Once golden on each side, add the lemon juice, lemon slices, chicken broth, and capers. 
  • Cook for 8-10 minutes, or until the chicken is cooked through and the sauce is reduced.
  • To serve, plate chicken over the spaghetti noodles, and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.