Ingredients

• ¼ cup all-purpose flour
• 1 teaspoon seasoned salt
• Large zip-top bag
• 1 lb chicken breast tenders
• ¼ cup garlic-herb butter
• 8 oz mostaccioli (or penne) rigate pasta
• 2 tablespoons capers
• 2 teaspoons chicken bouillon base
• 1 lemon, for juice
• ½ cup dry white wine (or chicken broth)
• ¼ cup heavy whipping cream

Steps

1. Bring water to a boil for pasta. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in bag; shake to mix. Cut chicken into bite-size pieces and add to bag (wash hands). Seal bag and shake to coat.
2. Melt butter in sauté pan. Add chicken to pan, reduce heat to medium, and cook 2 minutes, stirring occasionally, or until chicken is browned. Add pasta to boiling water; cook 6–8 minutes, stirring occasionally, until tender.
3. Stir capers and bouillon base into chicken; cook 2 minutes, stirring often, to blend flavors. Juice lemon (2 tablespoons). Add lemon juice, wine, and cream to chicken. Reduce heat to low; cook 3–4 more minutes, stirring occasionally, until chicken is 165°F.
4. Drain pasta and stir into chicken mixture. Serve.

Ingredients

• 1 lb fresh asparagus spears
• 1 tablespoon water
• 1 tablespoon garlic-herb butter
• ½ teaspoon seasoned salt

Steps

1. Cut asparagus into 2-inch pieces, discarding tough root ends. Place asparagus and water in microwave-safe bowl.
2. Cover and microwave on HIGH 4–5 minutes, stirring halfway through cook time, until tender. Drain, then stir in butter and seasoned salt. Serve.
Note: Microwave ovens vary; adjust time as needed.