Spaghetti with chicken

250g	Aurelia fresh Spaghetti
300g	boneless skinless chicken breasts, chopped into large 1cm pieces
50 g	flour
-	extra-virgin olive oil
30 g	butter
2	garlic cloves, minced
0,5 dcl	dry white wine
1 dcl	heavy cream
-	lemon juice
40 g	capers, drained
50 g	finely grated Parmesan
-	salt
-	Freshly ground black pepper
2 tbsp	chopped flat-leaf parsley

Slice chicken in 1 cm strips, season with salt and pepper then dredge the pieces in flour. Shake off excess flour. Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sauté until chicken is cooked for about 8 to 10 minutes. Transfer chicken to a plate.

Reduce heat to low and add garlic and butter. Cook while stirring until fragrant, about 1 minute. Add white wine, bring to a simmer and reduce slightly about 1 minute. Add lemon juice and capers. Bring to simmer, stir in heavy cream. Return chicken to pan. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Add spaghetti in sauce, add grated Parmesan and toss until pasta is coated in sauce. Add some pasta water if you like your sauce thinner.

Garnish with parsley and serve immediately.