Prepare pasta per directions.

Combine 2 tbsp flour with salt and pepper in a sealable bag or bowl. Add chicken and toss to coat.

Heat 2 tbsp olive oil in large non stick skillet over medium high heat. Cook the cutlets until opaque, 2-3 minutes on each side. Reserve drippings in skillet, and transfer chicken to a plate and keep warm (I do two batches).

Reduce heat to medium. Add remaining tbsp oil and the garlic to the skillet. Cook about one minute. Whisk together the broth, lemon juice, and remaining tbsp flour, add to pan. Simmer sauce, stirring often until thickened, 2-3 minutes. Stir in vinegar and capers. Remove from heat and swirl in the butter until consistent.

Heat tsp olive oil and tsp soy sauce in a medium non-stick skillet over medium heat. Add arugula, and toss until slightly wilted, 1-2 minutes.

To serve, layer pasta and arugula on plate (I add a splash of lemon juice here), then place chicken on the arugula. Top with sauce, and sprinkle with lemon zest.