Chicken Piccata Pasta is a light and vibrant dish packed with the citrusy tartness of lemon and the tangy taste of capers. This versatile pasta is elegant enough for date night and quick and wholesome enough for a family on the go. Enjoy it with a glass of white wine or some grape juice for the kids.
Servings : 4
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
1tablespoonolive oil
1poundboneless skinless chicken breasts,cubed
salt and fresh ground pepper,to taste
2shallots,finely chopped
3clovesgarlic,minced
3cupslow sodium, fat free chicken broth
1wholelemonjuiced and grated
8ouncesdry spaghetti pasta
3tablespoonscapers
1/2cup2% milk
thin lemon slices (optional)for garnish
fresh grated parmesan cheesefor garnish
chopped fresh parsleyfor garnish
Instructions
Heat olive oil over medium-high heat in a dutch oven or a nonstick pot.
Add chicken to heated oil and season it with salt and pepper; cook for about 6 to 7 minutes, stirring frequently, until chicken is no longer pink.
Add shallots and garlic; continue to cook for 1 minute, stirring frequently.
Add chicken broth and lemon juice; bring to a boil.
Stir in spaghetti and capers; lower heat to medium and cook for 12 to 15 minutes, stirring frequently, until most of the liquid is absorbed and pasta is cooked.
Stir in milk and cook for 1 minute.
Garnish with lemon slices, grated parmesan cheese, and fresh parsley.
Serve.
Equipment
Stove
Notes
To Store: Keep chicken piccata pasta in an airtight container in the fridge for up to 4 days.To Reheat: Reheat in the microwave in 30-second increments until warmed through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Italian
Keyword: chicken with lemon and capers, easy chicken piccata, lemon caper chicken