Chicken Piccata Pasta - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, sliced
1/2 red pepper, sliced
5 garlic cloves, minced
8 ounces button mushrooms, sliced
1 teaspoon olive oil
3 boneless skinless chicken breasts
2 tablespoons capers
2 lemons
2 cups reduced-sodium chicken broth
8 ounces thin whole wheat spaghetti (or pasta of choice)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley
2 tablespoons parmesan cheese

Preparation

Fill a pasta pot with water and set on burner (don't need to turn on yet).
Turn a burner on medium high and place a large, non-stick saute or skillet on to heat.
Add olive oil and saute onions until just tender, 3-5 minutes.
Meanwhile slice the red pepper and mince the garlic.
Pour onions into large bowl and now saute pepper and garlic, 3 minutes.
Slice mushrooms while this is going on.
Pour pepper and garlic into bowl and saute mushrooms. Note here: I do not add additional oil to saute the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Saute until white and cooked through.
Turn water on to boil for the pasta. Add pasta and cook per box instructions.
Add capers, broth, salt, pepper and parsley to chicken pan.
Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.