Chicken Piccata Pasta

"Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others."
 
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photo by Sherri at the Beach photo by Sherri at the Beach
photo by Sherri at the Beach
Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Fill a pasta pot with water and set on burner (don’t need to turn on yet).
  • Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
  • Add olive oil and sauté onions until just tender, 3-5 minutes.
  • Meanwhile slice the red pepper and mince the garlic.
  • Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
  • Slice mushrooms while this is going on.
  • Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
  • While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt –half teaspoon and set aside.
  • Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
  • Turn water on to boil for the pasta. Add pasta and cook per box instructions.
  • Add capers, broth, salt, pepper and parsley to chicken pan.
  • Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
  • Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
  • Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.

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Reviews

  1. Very tasty! We are adding it to our meal rotation.
     
  2. This is a very good recipe for Chicken Piccata. I did find however that it's much easier and more time-saving to use cuts of chicken called "chicken tenders" from the market. These are small cuts ready to go and shrink when they cook to "pretty" mini type chicken breasts. I also used an extra teaspoon of capers, NO additional salt, and I used freshly grated parmesan cheese.
     
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RECIPE SUBMITTED BY

I live to cook! ?I live to eat! ?I love life and exploring new countries and their cuisine. ?Most of all I love my family. ?
 
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