Chicken Piccata Pasta
photo by Cook4_6

- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
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
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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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.