8 oz. multigrain spaghetti
1 c. fresh flat-leaf parsley
1 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
4 clove garlic
1 tbsp. capers
½ tsp. crushed red pepper flakes
½ c. dry white wine
Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot; then toss with 1/2 cup parsley and the lemon zest and juice.
Meanwhile, thinly slice the chicken crosswise into 1/4-inch-thick pieces and season with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until golden brown, 1 to 2 minutes per side; transfer to a bowl.
Reduce heat to medium, add the remaining oil and chicken and cook for 1 minute. Turn the chicken, scatter the garlic, capers, and red pepper over the top and cook 1 minute more. Return the first batch of chicken to the skillet and toss to combine.
Add the wine and simmer for 1 minute. Remove from heat, sprinkle the remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).