Chicken Bacon Linguini with Capers

Keith's Recipes

Chicken Bacon Linguini with Capers

Chicken and bacon in a light cream sauce tossed with linguini and capers.

This is one I thought up while trying to figure our something to do with some bacon I had in the refrigerator and capers... It turned out pretty good, and it doesn't take all that long. There really isn't anything horribly complicated in putting it together, either.

Chicken Bacon Linguini with Capers

Serves about 6 (if I'm remembering the amount of pasta correctly...)

• 6 strips of bacon
• 5 boneless, skinless chicken breasts
• 1/2 large white onion, or 1 medium white onion
• 2 limes
• 1/2 cup white wine
• 1 Tbsp. capers
• 1/2 cup whole milk
• Salt
• Basil
• Oregano
• Thyme
• About 14 oz. (dry weight) linguini

In a large skillet, cook bacon until crispy. Set aside to drain on paper towels.

Drain off about 1/3 of the bacon grease. Cut chicken into strips or medallions. Cut onion into 1/2" or slightly larger pieces. Brown chicken, onion, and 1/2 Tbsp. capers in bacon grease, 1 Tbsp. of the wine, and the juice (and some pulp) of the limes. Season to taste with salt, basil, oregano and thyme.

Prepare pasta and drain. Blanch if necessary.

Add remaining wine to sauce and bring to a boil. Reduce temperature and as wine begins to boil off, and stir in milk and remaining capers. Toss with pasta and serve.

Serve with Caesar salad or green salad and garlic herb bread.