You are here: Home » Recipes » Lemon Chicken Cappelini Lemon Chicken Cappelini Yield servings PrintEmail Ingredients 6 -- skinless boneless chicken breast1/2 cup chicken broth1/2 cup white wine1/2 cup lemoncello2 whole lemons7 cloves garlic1 -- jar capers -- red pepper flakes to taste3 tablespoons ice cold butter2 cups basil1/2 cup olive oil1/4 cup pine nuts2 -- roma tomatoes -- angel hair pasta Instructions 1. Pound chicken breasts flat. Season to taste with salt and pepper. In saute pan on medium heat combine broth, wine, and lemoncello. Add chicken. Zest 1 lemon over chicken. Remove seeds and chop both lemons, add to chicken. Cover and simmer for 30 minutes turning chicken 1/2 way through. 2. While chicken is cooking, in food processor combine basil, pinenuts, 1 clove of garlic, and olive oil. Set aside. 3. Turn heat to low, add butter, garlic, capers and red pepper flakes, simmer uncovered to reduce sauce. 4. Cook angel hair pasta and drain. 5. Toss pesto sauce with pasta. 6. Plate chicken and pasta, drizzle chicken with lemon sauce from pan, top with chopped roma tomatoes.