Chicken Piccata Pasta

I love chicken piccata.  I mean, I absolutely love it.  It is my favorite meal of all time. I also think it's pretty easy and family friendly (for my brood anyway).  I usually serve it with a boxed Pasta Roni angel hair or something like that and we place the piccata over it but the best part is how yummy the piccata sauce is so I thought why not just cook my own pasta right in it so everything has that yummy lemony goodness?!  I think this is my new way of piccata, no more debating on whether we're having it over mashed or noodles, this is IT. 
In an effort to make sure this wasn't a crazy idea, I scoured the web and sure enough lots of "shortcutters" are doing it.  Pretty much everyone has the same idea here.

Ingredients:

2 T olive oil
1 package (about 1 - 1/2 chicken) I used tenders and chopped into bite size pieces
2 T butter
3 cloves garlic, chopped
1/2 sweet onion, chopped
2 T flour
1/2 C white wine
1/4 C lemon juice
1 C vegetable or chicken stock
3 T capers (drained)
A big handful chopped parsley (maybe 1/2 Cup)
1 pound pasta, I used linguini fini (reserve 1 C cooking water)

Recipe below pictures

Recipe:

Prepare pasta according to package directions, reserving 1 C of pasta cooking water to thin sauce if needed at end. 

While pasta is cooking:

Heat oil in a large non stick skillet over med/high heat.  Add chicken to pan and season with salt and pepper.  Brown chicken on all sides, about 5-6 minutes.  Remove chicken and set aside on plate.  Return the same skillet back to heat and set to medium.  Add another T oil and 1 T butter.  Add onion and garlic and cook until starting to soften, about 3 minutes.  Add flour and stir, cooking about 2 minutes. (It should form a paste like consistency).  Whisk in wine.  Cook until reduced about 2 minutes.  Whisk in lemon and stock, add in capers and parsley.  Bring sauce up to a light boil and add chicken back to liquid.  Cook on medium until chicken is cooked through and sauce is coming together, about 3-5 minutes depending on size of chicken bits.  Add cooked pasta to the pan and toss vigorously to coat everything, lower heat to med/low and keep on heat about 2 more minutes.  Add another T of butter if desired.  If sauce is too thick add a little of the pasta cooking water to thin.  Season with salt and pepper if desired.  Toss with additional parsley (optional)