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    You are in: Home / Recipes / Chicken Piccata Pasta Recipe
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    Chicken Piccata Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    kmalavey's Note:

    This came from Rachael Rae and quickly became a favorite at my house. I like it because it uses less fats than the usual fettuccine recipes I have made in the past. I usually add broccoli florets that I toss into the pasta for a few minutes at the end of it's boiling time. Great 1-dish meal!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes.
    2. 2
      Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.
    3. 3
      Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute.
    4. 4
      Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
    5. 5
      Add chicken back to the pan and heat through, 1 to 2 minutes.
    6. 6
      Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Piccata Pasta

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 775.9
     
    Calories from Fat 138
    17%
    Total Fat 15.4 g
    23%
    Saturated Fat 4.6 g
    23%
    Cholesterol 110.1 mg
    36%
    Sodium 536.8 mg
    22%
    Total Carbohydrate 93.7 g
    31%
    Dietary Fiber 4.3 g
    17%
    Sugars 2.9 g
    11%
    Protein 56.8 g
    113%

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