Chicken Piccata Pasta

Name: Chicken Piccata Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 16 ounces thin spaghetti; 2 -3 cups chicken, cooked and sliced; 14 1/2 ounces chicken stock; 6 tablespoons butter; 2 tablespoons olive oil; 1 cup dry white wine; 6 tablespoons lemon juice; 1/2 cup capers, drained; 14 1/2 ounces artichoke quarters in water; 1/2 cup half-and-half, fat free; 4 tablespoons all-purpose flour; 5 ounces spinach, fresh baby; 1/4 cup parmesan cheese, shredded; 1/4 cup parsley, fresh chopped

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Recipe by Cook4_6

I came up with this recipe while contemplating what to do with leftover chicken. It turned out so good, I had to post it to preserve it. I didn't add all of the cooked pasta to the pan so I could preserve some for kids, and because I like a lot of sauce to cover my noodles.

READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

16

ounces thin spaghetti
2 -3

cups chicken, cooked and sliced
14 ¹⁄₂

ounces chicken stock
6

tablespoons butter
2

tablespoons olive oil
1

cup dry white wine
6

tablespoons lemon juice
¹⁄₂

cup capers, drained
14 ¹⁄₂

ounces artichoke quarters in water
¹⁄₂

cup half-and-half, fat free
4

tablespoons all-purpose flour
5

ounces spinach, fresh baby
¹⁄₄

cup parmesan cheese, shredded
¹⁄₄

cup parsley, fresh chopped

DIRECTIONS

Cook pasta as directed on the package, set aside.
While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
Melt butter and oil in a large skillet/sauce pan.
Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
Add artichoke quarters, capers, broth and chicken.
Slowly bring back to boil.
Mix half and half and flour until smooth, add to boiling sauce to thicken.
Remove from heat, then add spinach and noodles, toss.
Top with parsley and parmesan.
Serve immediately.

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