Description
Chicken Piccata Pasta is a delightful combination of thin spaghetti, tender chicken cutlets, and a zesty lemon-caper sauce that brings robust flavors to your dinner table.
Ingredients
Thin spaghetti
Chicken cutlets
Salt and pepper
Olive oil
All-purpose flour
Shallots
Garlic
White wine
Chicken broth
Lemon juice
Lemon
Capers
Unsalted butter
Italian parsley
Instructions
- Cook the thin spaghetti according to the package instructions until al dente. Drain and set aside.
- Season the chicken cutlets with salt and pepper, then coat them lightly in all-purpose flour.
- In a large skillet, heat olive oil over medium heat. Add the chicken cutlets and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add minced shallots and garlic, and sauté until translucent and fragrant.
- Pour in the white wine and let it reduce for a couple of minutes, scraping any bits from the bottom of the pan.
- Stir in the chicken broth, lemon juice, and sliced lemon. Let it simmer for a few minutes.
- Add capers and unsalted butter, stirring until the butter is melted and the sauce thickens slightly.
- Return the chicken cutlets to the skillet, coating them in the sauce. Toss in the cooked spaghetti and mix until well combined.
- Garnish with freshly chopped Italian parsley and serve immediately.
Notes
For a non-alcoholic version, substitute white wine with more chicken broth. Adjust the lemon juice to taste for more tanginess.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Chicken Piccata Pasta, Chicken Piccata, Pasta recipes, Italian cuisine, Quick dinner recipes