Chicken Piccata Pasta

READY IN: 45mins




  • 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.