Arica's Chicken Piccata Recipe

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil stirring occasionally until cooked through yet firm to the bite about 12 minutes; drain.

Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft about 5 minutes. Put chicken into the skillet place a cover on the skillet and cook until browned completely about 5 minutes per side.

Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.

Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a serving platter; serve alongside bow-tie pasta.