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Ingredients

• 1-1/2 pounds fresh boneless skinless chicken breasts
• 1/2 cup extra-virgin olive oil divided
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 leeks thinly sliced white part only
• 1 cup thinly sliced red onions
• 2 garlic cloves pressed
• 2/3 cup pitted olives halved
• 3 tablespoons capers rinsed
• 4 teaspoons grated lemon peel
• 1 tablespoon fresh lemon juice
• 1 pound angel hair pasta cooked according to package directions
• 6 tablespoons chopped flat leaf parsley

Description

This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Stewart Estate In Quinlan, Texas In 1994.

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