Lemon Chicken Pasta

Ingredients
1/4 cup flour
1 teaspoon seasoned salt
large zip-top bag
1 lb boneless chicken tenders
1/4 cup garlic butter
8 ounces mostaccioli or penne rigate pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon (for juice, rinsed)
1/2 cup white wine
1/4 cup heavy whipping cream


Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high for pasta. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite-size pieces and add to bag (wash hands). Seal bag tightly and shake to coat.
3. Place garlic butter in sauté pan; swirl to coat. Add chicken (wash hands); reduce heat to medium and cook 2 minutes, stirring occasionally, or until chicken is no longer pink.
4. Stir pasta into boiling water. Boil 6–8 minutes, stirring occasionally, or until tender.
5. Stir capers and chicken base into chicken; cook 2 minutes, stirring often, to blend flavors. Squeeze juice of lemon into chicken; stir in wine and cream. Reduce heat to low; cook 3–4 minutes, stirring occasionally, or until thoroughly heated.
6. Drain pasta and stir into chicken mixture. Serve.

CALORIES (per 1/4 recipe) 540kcal; FAT 19g; CHOL 105mg; SODIUM 1040mg; CARB 51g; FIBER 2g; PROTEIN 36g; VIT A 10%; VIT C 10%; CALC 4%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)