Chicken Piccata Pasta
This chicken piccata pasta recipe is a flavor-packed dish with tender chicken and pasta, all tossed in a bright, citrusy lemon sauce with tangy capers.
Servings: 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cubed
- salt and freshly ground black pepper to taste
- 2 shallots finely chopped
- 3 cloves garlic minced
- 3 cups chicken broth I use low sodium, fat free broth
- 1 whole lemon juiced
- 8 ounces dry spaghetti pasta
- 3 tablespoons capers
- ½ cup milk 2%, whole, or heavy cream are all okay to use
- thin lemon slices optional, for garnish
- grated parmesan cheese for garnish
- chopped fresh parsley for garnish
Instructions
- Prep. Heat the olive oil over medium-high heat in a dutch oven or a nonstick pot.
- Cook the chicken. Add the cubed chicken to the heated oil and season it with salt and pepper; cook for about 5 minutes, stirring frequently, until the chicken is no longer pink.
- Cook the aromatics. Add shallots and garlic; continue to cook for 1 minute, stirring frequently.
- Cook the spaghetti. Stir in the chicken broth and lemon juice, and bring to a boil. Stir in the spaghetti and capers; lower the heat to medium and cook for 12 to 15 minutes, stirring frequently, until most of the liquid is absorbed and the pasta is cooked.
- Finish and serve. Stir in the milk and cook for 1 minute. Garnish with lemon slices, grated parmesan cheese, fresh parsley, and serve.
Nutrition
Serving: 1.5cups | Calories: 405kcal | Carbohydrates: 47g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1013mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 3.3mg | Calcium: 68mg | Iron: 1.6mg
