Brad's stuffed chicken picatta

Bring 6 qts water to a boil. Boil noodles until al dent. Drain and rinse. Set aside.

Start the sauce. Heat oil in a large frying pan. Saut shallots until they start to brown. Add garlic and saut 1 more minute.

Deglaze pan with wine. Reduce liquid by half. Add lemon juice and cook 1 more minute.

Add cream, capers, artichoke, and seasonings. Bring to a simmer. Thicken sauce with flour and oil mixture. Use more if you prefer it thicker.

At the same time, heat oil in another pan for frying. Have your chicken breasts already butterflied.

Sprinkle chicken with salt, pepper, and garlic powder. Put salami on top. Fold back in half. Dredge in flour, then egg, then back in flour. Fry over low heat until chicken is cooked through and breading is browned.

Rinse pasta in hot water. Place back in the pan it was cooked in.

Add oil and seasonings. Toss well. Return to stove over low heat. Cook until pasta warms up. Stir constantly.

Plate pasta, place chicken on top. Drizzle with sauce. Garnish with shaved parmesan, and a cherry tomato. Serve immediately. Enjoy