620. CHICKEN BACON LINGUINE with CAPERS

serves approximately 6


6 strips of bacon
5 boneless, skinless chicken breasts
1/2 large white onion, or 1 medium white onion
2 limes
1/2 cup white wine
1 tablespoon capers
1/2 cup whole milk
salt
basil
oregano
thyme
about 14 oz. (dry weight) linguine

In a large skillet, cook bacon until crispy. Set aside to drain on paper towels. Drain off about 1/3 of the bacon grease. Cut chicken into strips or medallions. Cut onion into 1/2" or slightly larger pieces. Brown chicken, onion, and 1/2 Tbsp. capers in bacon grease, 1 Tbsp. of the wine, and the juice (and some pulp) of the limes. Season to taste with salt, basil, oregano and thyme. Prepare pasta and drain. Blanch if necessary. Add remaining wine to sauce and bring to a boil. Reduce temperature and as wine begins to boil off, and stir in milk and remaining capers. Toss with pasta and serve.


courtesy of: Keith Seyffarth, Bozeman, Montana