Pantry Pasta

Like many Americans during the pandemic, I’ve gone many days in a row without leaving my house, resulting in far fewer trips to the grocery store. Pre-pandemic I’d make a trip once or twice a week, and rarely planned more than a couple meals in advance. And while the pandemic has changed my grocery shopping habits, it hasn’t changed my planning habits (or lack thereof), and I’ve ended up with both a pantry and fridge devoid of ingredients. The quarantine has, however, forced me to get more creative and resourceful as a cook, which has been equal parts fun and flavorful.

Since making chicken piccata, I’ve had capers in my pantry and no reason to use them. But in the spirit of creativity and resourcefulness, tonight I decided to find a way. This spirit manifested itself into a pasta dish, of course. A salty, garlic-y, lemony pasta dish that satisfied my savory craving. Here’s the recipe:

Ingredients: 1/3 box whole wheat angel hair pasta; 2 strips bacon, chopped; 1 chicken breast, diced; salt; pepper; 1/2 teaspoon minced garlic; 1/2 onion, sliced; 1 tablespoon capers; 1 tablespoon unsalted butter; 1 lemon; 1 teaspoon basil

Start by boiling pasta in salt water. Cook bacon over medium heat until it’s reached desired crispiness. Remove bacon from pan to a plate lined with a paper towel to blot the grease. Add chicken to the pan and season with salt and pepper. Add garlic and onions. Rinse capers and add to the pan. Add butter and cook down. Add cooked pasta to the pan. Add bacon back to the pan. Squeeze lemon juice and add basil. Serve warm and enjoy!

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