Lemon Caper Chicken w/pasta

Ingredients

Lemon-caper sauce
* 1 Tbsp. cold water
* 1 Tbsp. cornstarch or potato flour
* 1 ¼ c. chicken or vegetable broth (one 10 ½-oz. can)
* ¼ c. fresh lemon
* 1 tsp. lemon zest
* ½ tsp. black pepper
* 1 Tbsp. capers

chicken and pasta
* 3 Tbsp. flour
* 1/8 tsp. black pepper
* dash salt
* 1 lb. boneless, skinless chicken breast, cut into 1” strips
* 2 Tbsp olive oil
* 2 c. asparagus, cut in 2” pieces (fresh or canned)
* 2 green onions, cut in 2” inch pieces
* 1 tsp. minced garlic
* 8 oz. angel hair pasta


Directions

1. Begin heating a large pot of water for the pasta.
2. While the water is coming to a boil, prepare the lemon-caper sauce. In a small bowl or 2-cup measure, stir together the water and cornstarch until smooth. Stir in the remaining sauce ingredients; set aside.
3. Combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.
4. Heat 1 Tbsp. of the oil in a large sauté pan over medium-high heat. Cook the chicken strips until they are lightly browned but not cooked through, about 2 minutes each side. Remove chicken from the pan, cover and keep warm.
5. Heat remaining oil in the pan. Add the asparagus; if fresh, cook for about 3 minutes. Add the green onions and garlic (immediately if asparagus is canned); cook, stirring occasionally, for about 2 minutes.
6. Stir the lemon-caper sauce and pour it into the skillet; cook, stirring, until the sauce becomes clear and thickens slightly, about 2 minute.
7. Reduce heat to medium and stir in the chicken. Cover and cook until the chicken is thoroughly cooked, about 8 minutes.
8. Add pasta to the water when it is boiling, cook until tender; drain well.
9. Serve chicken, vegetables and sauce over hot pasta.

Fresh Corn Salad

5 ears of corn, shucked
2-3 green onions (scallions) finely chopped
1 large handful of grape tomatoes halved
1 large fresh mozzarella ball chopped into pieces (or you can get a package of little "pearls")
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the green onions, tomatoes, mozzarella, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.