Chicken Piccata Pasta

1: Cut chicken breast into bite-size pieces.

2: In a mixing bowl, combine flour, salt, pepper, and Tuscan grille seasoning; coat the chicken in the mixture.

3: Boil water in a large pot and generously salt it; cook pasta until al dente.

4: Heat a pan to medium heat and coat it with olive oil; cook chicken until golden brown and remove to a paper towel lined plate.

5: In the same pan, add butter, onions, garlic, and lemon zest; sauté until translucent.

6: Add dry white wine and stir to deglaze, scraping the brown bits off the bottom of the pan.

7: Toss in chicken broth and capers; allow to reduce for a few minutes.

8: Stir in lemon juice and grated Parmesan, then add back in the cooked chicken and pasta.

9: Finish with chopped parsley, cold butter for shine, salt, and pepper.