Yield
Makes 4 servings

How to Make It

Step 1

At home: Slice chicken breast halves across grain into 1/2-inch-thick strips and mix with paprika. Seal in a plastic freezer bag and chill up to 1 day or freeze up to 1 month.

Step 2

Mix lemon juice with wine, chicken broth, capers, and cornstarch. Pour sauce into a small unbreakable container and seal. Chill up to 3 days.

Step 3

Transport chicken and sauce in an insulated chest.

Step 4

In camp: Cook pasta, uncovered, in about 4 quarts boiling water until tender to bite, about 7 minutes.

Step 5

Meanwhile, combine oil and butter in a 9- to 10-inch nonstick frying pan over high heat. When hot, add about half the chilled (thawed) chicken strips and stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.

Step 6

Shake sauce to mix and pour it into the pan with the chicken. Stir until sauce boils rapidly.

Step 7

Drain pasta and serve topped with chicken and sauce. Season to taste with salt and pepper.

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