3/4 (12 oz.) pkg. spinach fettucini
2 sm. lemons
2 whole sm. boneless chicken breasts
2 tbsp. butter
1 sm. onion, minced
2 c. half & half
2 tbsp. drained capers
1 tsp. salt

In saucepot, prepare pasta, drain. Return; keep warm. Grate peel from lemon. Reserve from garnish. Squeeze enough juice from both lemons to measure 1/4 cup. Cut chicken breasts into thin strips.

In skillet, cook chicken strips, stirring constantly 3 minutes or until pink is gone. Remove chicken to plate.

In drippings, cook onion until tender, stirring frequently. Add lemon juice, cook, stirring to loosen brown bits. Add half & half, heat to boiling. Cook, stirring 3-5 minutes until sauce is smooth and slightly thickened. Stir in chicken, capers and salt. Heat thoroughly. Toss chicken mixture with fettuccine. Spoon mixture onto warm platter. Garnish with reserved grated lemon peel.