CHICKEN PICCATA PASTA

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Chicken Piccata Pasta image

Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.

Provided by Sherri at the Beach

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, sliced
1/2 red pepper, sliced
5 garlic cloves, minced
8 ounces button mushrooms, sliced
1 teaspoon olive oil
3 boneless skinless chicken breasts
2 tablespoons capers
2 lemons
2 cups reduced-sodium chicken broth
8 ounces thin whole wheat spaghetti (or pasta of choice)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley
2 tablespoons parmesan cheese

Steps:

  • Fill a pasta pot with water and set on burner (don't need to turn on yet).
  • Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
  • Add olive oil and sauté onions until just tender, 3-5 minutes.
  • Meanwhile slice the red pepper and mince the garlic.
  • Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
  • Slice mushrooms while this is going on.
  • Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
  • While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
  • Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
  • Turn water on to boil for the pasta. Add pasta and cook per box instructions.
  • Add capers, broth, salt, pepper and parsley to chicken pan.
  • Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
  • Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
  • Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.

Demetrius Polk
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I'm always looking for new pasta recipes. This one looks like a keeper.


Tori Adkins
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Chicken piccata is one of my favorite dishes. This recipe looks like a great way to make it.


Ogochukwu Grace
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This looks delicious! I'm definitely going to make this for dinner tonight.


Ohize David
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Can't wait to try this recipe!


Space Gaming
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Yum!


Karna Kc
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This dish was amazing! The chicken was tender and juicy, the sauce was creamy and flavorful, and the pasta was cooked perfectly. I would definitely recommend this recipe to anyone.


DSAN History
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I love this recipe! It's so easy to make and always turns out delicious. I usually add a little extra lemon juice to the sauce because I love the tangy flavor.


Cooper Christie
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This was my first time making chicken piccata and it turned out great! The recipe was easy to follow and the results were delicious.


Ssm Nonys
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I've made this dish several times and it's always a crowd-pleaser. The combination of flavors is perfect and the pasta is always cooked al dente.


Mdabulkalammdkalam Mdkalam
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This chicken piccata pasta was a hit with my family! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.


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