**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Add 2/3 cup Romano or Parmesan cheese to the recipe at the end
**Grain Free/Paleo?? Serve with a side of our favorite veggies
Serves: 4
Ingredients:
1 pound gluten free pasta (Cinderella loves this recipe with Barilla gluten free rotini)
1/4 cup olive oil
1/4 tsp sea salt
24 raw jumbo shrimp
4 Tbs olive oil
4 Tbs lemon juice
4 Tbs lime juice
6 tsp basil
1/2 cup pignoli nuts
1/2 tsp black pepper
2 Tbs parsley
Directions:
1. Boil water for pasta with 1/4 cup olive oil and 1/4 tsp sea salt, when water is boiled cook pasta according to package
2. While pasta is cooking, heat 4 Tbs olive oil in a large skillet on medium heat
3. Saute shrimp in oil about 2 minutes per side
4. Add lemon, lime, basil, pepper and parsley to shrimp and cook on low about 5 minutes
5. Add shrimp and sauce to pasta when ready and mix well
Imagine the Transformation
Imagine the Transformation
Showing posts with label barilla gluten-free pasta. Show all posts
Showing posts with label barilla gluten-free pasta. Show all posts
12.01.2015
Pasta with Sundried Tomatoes and Spinach
**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Serve with 8 oz shredded mozzarella cheese mixed in and grated Romano or Parmesan cheese on top
**Not Dairy Free?? Serve with 8 oz shredded mozzarella cheese mixed in and grated Romano or Parmesan cheese on top
**Grain Free/Paleo?? Serve with Zucchini Noodles
Serves: 4
Ingredients:
1 pound gluten free pasta (Cinderella loves Barilla gluten free rotini with this dish)
2 Tbs olive oil + 1 Tbs olive oil
1/4 tsp sea salt
1 box frozen spinach
2 cloves garlic
4 oz sundried tomatoes
14.5 oz chicken broth
1. Boil water with 2 Tbs olive oil and sea salt
2. When water is boiling cook pasta according to directions on package
3. Defrost spinach, removing all excess water and set aside
4. In a medium skillet over a medium flame sauté garlic in 1 tbs olive oil until golden brown
4. Add spinach to garlic and cook about 5 minutes
5. Add chicken broth and sundried tomatoes, lower flame and simmer 5 minutes
6. Add spinach mixture to drained pasta
Serves: 4
Ingredients:
1 pound gluten free pasta (Cinderella loves Barilla gluten free rotini with this dish)
2 Tbs olive oil + 1 Tbs olive oil
1/4 tsp sea salt
1 box frozen spinach
2 cloves garlic
4 oz sundried tomatoes
14.5 oz chicken broth
1. Boil water with 2 Tbs olive oil and sea salt
2. When water is boiling cook pasta according to directions on package
3. Defrost spinach, removing all excess water and set aside
4. In a medium skillet over a medium flame sauté garlic in 1 tbs olive oil until golden brown
4. Add spinach to garlic and cook about 5 minutes
5. Add chicken broth and sundried tomatoes, lower flame and simmer 5 minutes
6. Add spinach mixture to drained pasta
Cajun Shrimp Pasta
**Not Gluten Free?? Use regular linguini pasta
**Not Dairy Free?? Use regular heavy cream, butter instead of olive oil and top with grated Romano or Parmesan cheese
**Grain Free?? Serve over spinach or with your favorite veggies
Serves: 2
Ingredients:
1/2 pound gluten free pasta (Cinderella loves Barilla gluten free spaghetti with this recipe)
12 jumbo shrimp
2 tsp Cajun seasoning (see Cinderella's post to make your own Cajun Seasoning)
2 Tbs olive oil + 2 Tbs olive oil
1 green bell pepper
1 red bell pepper
1/2 pound small white mushrooms, sliced
1 scallion, chopped
1 1/2 cups dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
Directions:
1. Boil a large pot of water with 1/4 tsp sea salt and 2 Tbs olive oil
2. When water is boiled cook spaghetti according to package
3. Put shrimp in a bowl with cajun seasoning and coat well
4. In a large skillet over medium flame heat 2 Tbs olive oil
5. Cook shrimp in oil, about 3 minutes on each side
6. Add green peppers, red peppers, mushrooms and scallions, cook for about 5 minutes
7. Reduce heat to low and pour in cream, basil, lemon pepper, salt, garlic powder and black pepper and cook another 5 minutes
8. Mix pasta with sauce and shrimp
**Not Dairy Free?? Use regular heavy cream, butter instead of olive oil and top with grated Romano or Parmesan cheese
**Grain Free?? Serve over spinach or with your favorite veggies
Serves: 2
Ingredients:
1/2 pound gluten free pasta (Cinderella loves Barilla gluten free spaghetti with this recipe)
12 jumbo shrimp
2 tsp Cajun seasoning (see Cinderella's post to make your own Cajun Seasoning)
2 Tbs olive oil + 2 Tbs olive oil
1 green bell pepper
1 red bell pepper
1/2 pound small white mushrooms, sliced
1 scallion, chopped
1 1/2 cups dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
Directions:
1. Boil a large pot of water with 1/4 tsp sea salt and 2 Tbs olive oil
2. When water is boiled cook spaghetti according to package
3. Put shrimp in a bowl with cajun seasoning and coat well
4. In a large skillet over medium flame heat 2 Tbs olive oil
5. Cook shrimp in oil, about 3 minutes on each side
6. Add green peppers, red peppers, mushrooms and scallions, cook for about 5 minutes
7. Reduce heat to low and pour in cream, basil, lemon pepper, salt, garlic powder and black pepper and cook another 5 minutes
8. Mix pasta with sauce and shrimp
Creamy Garlic Sauce with Chicken and Spaghetti
**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use regular heavy cream, cream cheese and add ½ cup Romano or Parmesan cheese to the sauce at the end
**Grain Free?? Do not add flour or cornstarch and serve with your favorite vegetables
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
¼ cup olive oil + ¼ cup olive oil
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt + ¼ tsp salt + 1 tsp sea salt
1/2 tsp black pepper + ½ tsp black pepper
½ tsp garlic powder
2 Tbs olive oil
3 cloves garlic, chopped
1 Tbs gluten free flour or cornstarch
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup chicken broth
2 ounces dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
1 pound gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Preheat a grill on medium-high heat (about 400 degrees F)
2. Boil a pot of water with ¼ cup olive oil and ¼ tsp sea salt
3. When water is boiled, cook spaghetti according to package. Stir A LOT this pasta sticks.
4. Put thin slices of chicken breasts in a gallon sized Ziploc baggie with olive oil, oregano, basil, salt, black pepper and garlic powder
5. Grill the chicken breasts on the grill about 4 minutes on each side
6. Pour olive oil in a saucepan over medium heat with garlic and cook about 2 minutes or until garlic is golden brown
7. Stir flour in oil and garlic until melted
8. Pour creamer and chicken broth into the saucepan and stir well. Cook for about 5 minutes
9. Add 1 tsp salt and ½ tsp black pepper to the sauce and stir well
10. Add cream cheese to the saucepan, cook and stir until the cream cheese is melted (about 5 more minutes)
11. Serve chicken over pasta and pour sauce on top
**Not Dairy Free?? Use regular heavy cream, cream cheese and add ½ cup Romano or Parmesan cheese to the sauce at the end
**Grain Free?? Do not add flour or cornstarch and serve with your favorite vegetables
Serves: 4
Ingredients:
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
¼ cup olive oil + ¼ cup olive oil
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt + ¼ tsp salt + 1 tsp sea salt
1/2 tsp black pepper + ½ tsp black pepper
½ tsp garlic powder
2 Tbs olive oil
3 cloves garlic, chopped
1 Tbs gluten free flour or cornstarch
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup chicken broth
2 ounces dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
1 pound gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Preheat a grill on medium-high heat (about 400 degrees F)
2. Boil a pot of water with ¼ cup olive oil and ¼ tsp sea salt
3. When water is boiled, cook spaghetti according to package. Stir A LOT this pasta sticks.
4. Put thin slices of chicken breasts in a gallon sized Ziploc baggie with olive oil, oregano, basil, salt, black pepper and garlic powder
5. Grill the chicken breasts on the grill about 4 minutes on each side
6. Pour olive oil in a saucepan over medium heat with garlic and cook about 2 minutes or until garlic is golden brown
7. Stir flour in oil and garlic until melted
8. Pour creamer and chicken broth into the saucepan and stir well. Cook for about 5 minutes
9. Add 1 tsp salt and ½ tsp black pepper to the sauce and stir well
10. Add cream cheese to the saucepan, cook and stir until the cream cheese is melted (about 5 more minutes)
11. Serve chicken over pasta and pour sauce on top
Sausage and Broccoli in Cream Sauce
**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Use regular heavy cream and add 1/2 cup grated Romano or Parmesan cheese at the very end
**Grain Free?? Leave out pasta or serve with Zucchini Noodles
Serves: 4
Ingredients:
4 Tbs olive oil + 2 Tbs olive oil + 1 Tbs olive oil
1 lb sausage (sweet or spicy)
1 onion, diced
1/4 tsp sea salt + 1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 lb broccoli, chopped into florets
1 lb gluten free pasta (Cinderella loves Barilla gluten free penne pasta)
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup grated cheese (dairy or non)
Directions:
1. Heat 4 Tbs olive oil on a large skillet over medium heat
2. Add sausage to skillet, cooking on one side for about 5-6 minutes or until golden brown
3. Flip the sausage and cook on the other side for about 5-6 minutes or until golden brown
4. Cut the sausage into bite sized pieces
5. Add 1/4 cup water to the sausage and cook for another 12 minutes covered, stirring every few minutes
6. While the sausage is cooking, boil one large pot of water for the broccoli, add 2 Tbs olive oil and 1/4 tsp salt
7. When water is boiled add broccoli and cook for about 3 minutes, save the water and cook the pasta in the remaining water according to the package
8. When done, transfer sausage to a plate and set aside
9. On the large skillet on medium heat, heat 1 Tbs olive oil and add onions, 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp garlic powder, mix well cook for about 10 minutes, stirring occasionally, or until tender
10. Add the sausage to the onions and cook another 5-10 minutes
11. Add creamer to the sausage and onions and bring down to a simmer, cook about 5 more minutes
12. Add broccoli and grated cheese to the sausage and onion mixture and mix well
13. Serve over gluten free pasta or by itself
**Not Dairy Free?? Use regular heavy cream and add 1/2 cup grated Romano or Parmesan cheese at the very end
**Grain Free?? Leave out pasta or serve with Zucchini Noodles
Serves: 4
Ingredients:
4 Tbs olive oil + 2 Tbs olive oil + 1 Tbs olive oil
1 lb sausage (sweet or spicy)
1 onion, diced
1/4 tsp sea salt + 1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 lb broccoli, chopped into florets
1 lb gluten free pasta (Cinderella loves Barilla gluten free penne pasta)
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup grated cheese (dairy or non)
Directions:
1. Heat 4 Tbs olive oil on a large skillet over medium heat
2. Add sausage to skillet, cooking on one side for about 5-6 minutes or until golden brown
3. Flip the sausage and cook on the other side for about 5-6 minutes or until golden brown
4. Cut the sausage into bite sized pieces
5. Add 1/4 cup water to the sausage and cook for another 12 minutes covered, stirring every few minutes
6. While the sausage is cooking, boil one large pot of water for the broccoli, add 2 Tbs olive oil and 1/4 tsp salt
7. When water is boiled add broccoli and cook for about 3 minutes, save the water and cook the pasta in the remaining water according to the package
8. When done, transfer sausage to a plate and set aside
9. On the large skillet on medium heat, heat 1 Tbs olive oil and add onions, 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp garlic powder, mix well cook for about 10 minutes, stirring occasionally, or until tender
10. Add the sausage to the onions and cook another 5-10 minutes
11. Add creamer to the sausage and onions and bring down to a simmer, cook about 5 more minutes
12. Add broccoli and grated cheese to the sausage and onion mixture and mix well
13. Serve over gluten free pasta or by itself
11.30.2015
Meat Sauce
**Not Gluten Free?? Serve with regular pasta
**Not Dairy Free?? Sprinkle Romano or Parmesan cheese over pasta and sauce
**Grain Free?? Serve with Zucchini Noodles
**Paleo?? Use raw tomatoes instead of sauce and paste
Serves: 4
Ingredients:
2 Tbs olive oil
1 small onion, diced
4 garlic cloves, chopped
1/2 pound beef
1/2 pound pork
1 tsp basil
1 tsp oregano
2 Tbs tomato paste
8 oz tomato sauce
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper
Directions:
1. In a large frying pan add olive oil over medium heat
2. Saute onions and garlic for about 5 minutes in oil
3. Add in beef and pork and brown, remove excess grease
4. Add in basil, oregano, tomato paste, tomato sauce, water, salt and pepper, stir well
5. Reduce heat to low and let simmer for about 10 minutes
6. Serve with your favorite gluten free pasta (Cinderella loves Barilla gluten free pasta)
**Not Dairy Free?? Sprinkle Romano or Parmesan cheese over pasta and sauce
**Grain Free?? Serve with Zucchini Noodles
**Paleo?? Use raw tomatoes instead of sauce and paste
Serves: 4
Ingredients:
2 Tbs olive oil
1 small onion, diced
4 garlic cloves, chopped
1/2 pound beef
1/2 pound pork
1 tsp basil
1 tsp oregano
2 Tbs tomato paste
8 oz tomato sauce
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper
Directions:
1. In a large frying pan add olive oil over medium heat
2. Saute onions and garlic for about 5 minutes in oil
3. Add in beef and pork and brown, remove excess grease
4. Add in basil, oregano, tomato paste, tomato sauce, water, salt and pepper, stir well
5. Reduce heat to low and let simmer for about 10 minutes
6. Serve with your favorite gluten free pasta (Cinderella loves Barilla gluten free pasta)
Pasta Salad
**Not Gluten Free?? Use regular pasta instead of gluten free
**Not Dairy Free?? Add 2 cups shredded mozzarella cheese and 2 Tbs grated Romano or Parmesan cheese to the salad
**Grain Free?? Use raw coleslaw instead of the pasta
Ingredients:
**Not Dairy Free?? Add 2 cups shredded mozzarella cheese and 2 Tbs grated Romano or Parmesan cheese to the salad
**Grain Free?? Use raw coleslaw instead of the pasta
Serves: 12
1 pound gluten free pasta (Cinderella loves Barilla gluten free elbows for this recipe)
1/4 cup olive oil
1/2 tsp sea sat + 1 tsp sea salt
1 cup black olives
1 cup shredded carrots
2 cups chopped broccoli florets
1/2 cup red onion, chopped
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1 tsp dried oregano
2 Tbs dried parsley
1/2 tsp black pepper
Directions:
1. Boil a large pot of water with 1/4 cup olive oil and 1/2 tsp sea salt
2. When water boils, cook pasta according to package
3. Put pasta in a large bowl and add the olives, carrots, broccoli, onion, mayonnaise, vinegar, oregano, parsley, black pepper and 1 tsp sea salt, mix very well
4. Cover and put in refrigerator for at least one hour (or until chilled)
Shrimp Scampi
**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Use butter instead of olive oil and add 3/4 cup Romano or Parmesan cheese to the sauce when done cooking
**Paleo/Grain Free?? Use homemade chicken broth instead of white wine and serve with steamed vegetables of your choice instead of pasta
Serves: 4
**Paleo/Grain Free?? Use homemade chicken broth instead of white wine and serve with steamed vegetables of your choice instead of pasta
Serves: 4
Ingredients:
1 package gluten free spaghetti (Cinderella loves Barilla gluten free spaghetti)
1/2 tsp sea salt
2 Tbs olive oil + 1/2 cup olive oil
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 tsp ground black pepper
1 Tbs dried parsley
Directions:
1. Boil a large pot of water with sea salt and 2 Tbs olive oil. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
2. Put 1/2 cup olive oil, garlic and shrimp in a large saucepan over medium heat. Cook about 5 minutes stirring constantly.
3. Put wine and black pepper on top of shrimp and stir well.
4. Bring sauce to a boil and cook for about 2 minutes while stirring.
5. Stir pasta into sauce when ready and turn off heat.
6. Top with parsley and stir well.
1/2 tsp sea salt
2 Tbs olive oil + 1/2 cup olive oil
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 tsp ground black pepper
1 Tbs dried parsley
Directions:
1. Boil a large pot of water with sea salt and 2 Tbs olive oil. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
2. Put 1/2 cup olive oil, garlic and shrimp in a large saucepan over medium heat. Cook about 5 minutes stirring constantly.
3. Put wine and black pepper on top of shrimp and stir well.
4. Bring sauce to a boil and cook for about 2 minutes while stirring.
5. Stir pasta into sauce when ready and turn off heat.
6. Top with parsley and stir well.
9.07.2015
Grandma Beatrice's Italian Pasta Sauce
**Not Gluten Free?? Serve with regular pasta
**Not Dairy Free?? Serve with grated Romano or Parmesan cheese
**Grain Free?? Serve over grilled chicken with a side of your favorite vegetables or over Zucchini Noodles
**Paleo?? Choose your meat carefully, or leave it out, use raw tomatoes instead of canned
**Paleo?? Choose your meat carefully, or leave it out, use raw tomatoes instead of canned
Ingredients:
2 Tbs olive oil + 1/2 cup olive oil
28 oz can tomato puree
15 oz can tomato sauce
6 oz paste
1/8 tsp crushed red pepper
1 1/2 Tbs oregano
1 Tbs basil
2 tsp parsley
2 tsp onion powder
1/8 tsp black pepper
2 tsp garlic powder
2 tsp salt
2.5 oz pepperoni
1 onion
3 cloves garlic
Directions:
1. In a large pot pour 2 Tbs olive oil to cover the bottom
2. Add a 28 oz can of tomato puree to the pot then rinse the sides of the can filling it up about 1/4 of the way with water and pour into the pot
3. Add a 15 oz can of tomato sauce to the pot then rinse the sides of the can filling it up about 1/4 of the way with water and pour into the pot
4. Add a 6 oz can of tomato paste to the pot then rinse the sides of the can filling it up about 1/4 of the way with water and pour into the pot
5. Stir the sauces well
6. Add the crushed red pepper, oregano, basil, parsley, onion powder, black pepper, garlic powder and salt and stir well into sauce
7. Cut pepperoni into thin slices and add to sauce
8. Put flame on high until sauce comes to a boil
9. While sauce is coming to a boil finely chop one large onion and put in a saucepan with garlic and 1/2 cup olive oil
10. Cook onions and garlic until golden brown then add to sauce
11. Reduce heat to low, cover the pot and let simmer for at least one hour before serving
7.26.2015
Chicken Piccata
**Not dairy free?? Just substitute butter for olive oil in the sauce.
**Grain free?? Just substitute the pasta for a vegetable of your choice
**Paleo?? Use homemade broth instead of wine
Serves: 4
**Paleo?? Use homemade broth instead of wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
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