Chicken Piccata Pasta
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
Equipment
- Stove
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- salt and fresh ground pepper, to taste
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3 cups low sodium, fat free chicken broth
- 1 whole lemon juiced and grated
- 8 ounces dry spaghetti pasta
- 3 tablespoons capers
- 1/2 cup 2% milk
- thin lemon slices (optional) for garnish
- fresh grated parmesan cheese for garnish
- chopped fresh parsley for 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.
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.
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
