Chicken Piccata Soup

Talk about comfort food, but with a spark of bright citrus!! Perfect for weathering the Typhoon!!
(serves 4)

1 lb. boneless, skinless chicken breasts or 1&1/2 lbs. boneless skinless thighs*
1 T. EVOO
1 T. fresh chopped garlic
2 T. chopped shallots
1 T. capers, drained
6 cups low sodium* chicken broth
4 oz. angle hair pasta
1/2 cup red bell pepper, sliced into 1/8" strips
1/2 cup yellow bell pepper, sliced into 1/8" strips
2 T. chopped flat-leaf *Italian parsley
1/4 cup fresh lemon juice
Sea salt
Freshly* ground pepper
4 thin slices of lemon, for garnish

Heat olive oil in a saucepan over med. heat. Add the chicken and sauté for 4 min. Add chopped garlic, chopped shallots, and capers to the chicken, and continue to sauté for about 2-3 min. until internal temp. of the thickest piece of chicken reaches 165. Always use a meat thermometer to determine the temperature. Add chicken broth and bring to a simmer. Simmer for 6 min. Break pasta in half and add to sauce pan, stir and bring back to a simmer. Continue to simmer for 3 more min. Remove from heat, stir in red and yellow peppers, parsley, and lemon juice. Add S&P to taste. Garnish each bowl with a slice of lemon.

"Having a purpose and then the remarkable amount of long-term focus, energy, resourcefulness, and patience necessary to move toward it - that's what differentiates the success from the hopeful."

Happy Blue Friday, Friends. Stay safe, dry, warm, and well fed!!

Love,

Machete Milletti