View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Chicken Piccata Pasta Toss

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe

Total Time:  40 Minutes
  4 servings
A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta.
RECIPE INGREDIENTS
8 ounces pasta (elbows, bowties or penne)
2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved
Salt and freshly ground pepper, to taste
1 tablespoon flour plus more for dredging, divided
1 tablespoon plus 2 teaspoons olive oil, divided
2 tablespoons butter, divided
1/3 cup dry white wine
3 tablespoons lemon juice
1 small onion, diced
1 clove garlic, minced
1 1/2 cups chicken stock
3 tablespoons of capers, rinsed
4 tablespoons chopped parsley, divided
4 lemon wedges, for serving
Chicken Piccata Pasta Toss Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 200 degrees F.


Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.


Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 tablespoon butter. Saute the chicken until browned on both sides and cooked through, about 3 or 4 minutes per side. Set aside in the warm oven.


Add 2 teaspoons of oil to the pan and saute the onion and garlic until the onion is lightly browned, about 3 minutes. Sprinkle 1 tablespoon flour over the onions and saute, stirring, for 1 minute. Add the wine to the pan to deglaze, about 1 minute. Whisk in the lemon juice and chicken stock and bring to a simmer. Cook until slightly thickened, about 4 to 5 minutes. Stir in the remaining tablespoon of butter, capers and 2 tablespoons of parsley. Season with salt and pepper, to taste. Toss the cooked pasta into the sauce.


Plate the pasta then place a piece of chicken over each portion. Sprinkle with remaining parsley and serve with lemon wedges.


Recipe reprinted by permission of Ann Volkwein. All rights reserved.
Date Added: 04/02/2014
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Margaret, CA Reviewed: 07/12/2014
Delicious and easy!
I just love "piccata anything" and decided to make this last night. I followed the recipe except that after I cooked and rested the chicken I chopped it up and tossed it into the pasta and sauce. Delicious!! I think dry vermouth would be really good in it, and I may try that next time. I haven't tested it yet but I think this will also be good as a cold pasta salad and I'll be testing that theory later this week. Thanks for a super easy and delicious recipe!
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.