Chicken Piccata Pasta


  • 2 tablespoon canola or extra virgin olive oil
  • 1 pound chicken breasts cubed
  • 12 button mushrooms sliced
  • 5 tablespoons butter 1 tablespoons reserved
  • 1/2 cup white wine
  • 1 cup chicken broth
  • juice of 1 lemon
  • 1 cup grape or cherry tomatoes
  • 1/4 cup capers
  • 1/4 cup panko bread crumbs
  • 1 pound rotini pasta cooked and drained
  • 1 tablespoon fresh tarragon slivered
  • 1 teaspoon pepper
  • salt to taste


  1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add chicken pieces and cook for 5-7 minutes or until lightly browned and cooked through. Remove from pan, add remaining tablespoon of olive oil. Sauté mushrooms for 3-5 minutes, seasoning lightly with salt.
  2. Remove mushrooms from skillet and reduce heat to medium. Add 4 tablespoons butter and whisk in wine and chicken broth and lemon juice. Add tomatoes and capers and cook for 5-8 minutes, reducing wine mixture by one third and tomatoes become soft and skin begins to blister.
  3. Meanwhile heat a small skillet over medium heat and melt remaining tablespoon of butter. Add bread crumbs, stir to combine. Cook for 2-3 minutes until golden, stirring frequently so crumbs don’t burn.
  4. Add pasta, tarragon, chicken and mushrooms to sauce and cook for one minute, tossing to coat. Serve topped with 1 to 2 teaspoons of browned breadcrumbs.