Chicken Piccata Pasta Recipe

Chicken Piccata Pasta | foodiecrush.com #chicken #pasta #dinner #piccata #capers #healthy

Chicken Piccata Pasta Recipe

The lemony white wine butter and caper sauce makes a light and snappy coating for linguine, tomatoes and mushrooms for a flavor burst in every bite.

Course Main Course

Cuisine Italian

Keyword chicken piccata pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 436kcal

Ingredients

2 tablespoons extra virgin olive oil
1 pound chicken breasts , cubed
1 teaspoon freshly ground black pepper , divided
1 teaspoon kosher salt , divided
8 ounces brown mushrooms , sliced
1 ½ cups chicken broth
1 cup white wine
6 tablespoons cold butter
3 lemons
2 cups grape or cherry tomatoes
3.5 ounces capers
1 pound linguine , or other long pasta
Minced parsley, Italian panko bread crumbs and Parmesan cheese for serving

Instructions

Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the time on the package directions.
Cook the chicken. While the pasta is cooking, heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Toss the chicken pieces with ½ teaspoon pepper and ½ teaspoon kosher salt. Add the chicken to the skillet and cook for 5-7 minutes, turning once or twice, until lightly browned. Transfer the chicken to a plate.
Cook the mushrooms and tomatoes. Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms and cook for 2 minutes, then add the tomatoes and cook for another 2 minutes, stirring occasionally. Transfer the mushrooms and tomato to the bowl with the browned chicken.
Make the piccata sauce. Add the chicken broth and wine to the skillet, bring to a bubbling simmer, and scrape the browned bits from the bottom of the pan. Whisk in 4 tablespoons of the butter. Juice 2 lemons and add to the sauce. Add the capers. Cook for 5-8 minutes or until the sauce reduces by a third.
Return the chicken and veggies to the skillet. Add the chicken, mushrooms and tomatoes back to the sauce. Thinly slice the remaining lemon and nestle the lemon slices amongst the chicken and vegetables. Whisk in the remaining 2 tablespoons of butter to emulsify and thicken the sauce.
Toss with the pasta. Drain the pasta and add it in batches back to the skillet with the sauce, tossing to coat as the pasta continues cooking and absorbs some of the buttery wine sauce. Toss to coat over medium heat for 2-3 minutes.*
Garnish and serve. Sprinkle with minced parsley, Parmesan cheese, or Italian panko breadcrumbs if desired.

Notes

*Use a high sided skillet to cook the chicken and sauce. The pasta is best when added to the sauce to finish cooking and absorb the buttery wine sauce. If your skillet isn't large enough, add the drained pasta back to the pot it was cooked in and toss with the chicken and sauce over medium heat.

Nutrition