Chicken Piccata Pasta
Pasta and seasoned chicken tossed in a garlic butter lemon wine sauce with capers and parmesan
Ingredients
- 8 oz pasta your choice of shape
- 1.5 lbs boneless chicken breasts or thighs cut into bite sized pieces
- salt and pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 3 tbsp olive oil
- 6 garlic cloves thinly sliced
- crushed red pepper flakes to taste
- 3/4 cup dry white wine
- 1/2 cup drained capers you can use 1/4 cup if want less intense caper flavor
- 4 tbsp unsalted butter
- lemon juice from 1 lemon give or take, you may need to add more
- thinly sliced lemon
- 2 oz shredded parmesan for topping
- 1/2 cup chopped fresh parsley
Instructions
- Start heating a large pot of boiling water on the stove to cook your pasta.
- Mix your cut up chicken with a little salt, pepper, the onion powder, garlic powder, dried parsley and 1 tbsp olive oil. Mix well. Heat the other 2 tbsp oil in a skillet over medium high. Add the chicken and allow it to brown well before stirring. Then stir and cook the chicken until it almost cooked through.
- Add the chopped garlic, red pepper flakes, capers and wine. Allow the mixture to simmer until half the wine has evaporated. Begin cooking your pasta according to the instructions, but stop it 1 minute early.
- Now add the lemon juice and lemon slices to the pan. Add the butter and as it starts to melt, gently whisk it in to the sauce to emulsify it. If your pan is getting a little dry, add a few tbsp of pasta water to the sauce. Taste the sauce and season with salt or more lemon juice if needed.
- Drain the pasta and add to the sauce. Toss over low heat, letting the pasta absorb some of the sauce. Scoop into bowls and top with fresh chopped parsley, shredded parm and more lemon juice if needed.
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