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Chicken Piccata Pasta

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A delightful blend of tender chicken breasts, al dente pasta, and a bright, tangy sauce with lemon and capers.

Ingredients

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  • 8 oz pasta (spaghetti or fettuccine)
  • 2 boneless chicken breasts
  • 1/4 cup flour
  • 2 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup capers
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Parsley for garnish

Instructions

  1. Fill a large pot with water and sprinkle in a generous amount of salt. Bring it to a rolling boil and add your pasta. Cook until al dente, approximately 8-10 minutes, then drain the pasta and toss it lightly with olive oil to prevent sticking.
  2. Season both sides of the chicken breasts with salt and pepper. Dust each breast with flour, shaking off the excess to ensure a delicate coating.
  3. In a skillet, heat the olive oil over medium heat. Add the floured chicken breasts and allow them to cook undisturbed for 5-7 minutes on each side, until they turn a beautiful golden brown.
  4. Remove the chicken from the skillet and let it rest while you prepare the sauce. This allows the juices to redistribute, making the chicken even more tender.
  5. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan to incorporate those delicious flavors.
  6. Stir in the capers and let the sauce simmer for a few moments, allowing the flavors to meld beautifully.
  7. Add the drained pasta into the skillet with the sauce, tossing to coat the noodles evenly with the lemony goodness.
  8. Slice the rested chicken and arrange it on top of the pasta. Finish with a sprinkle of fresh parsley for that pop of color and freshness.

Notes

For extra flavor, marinate the chicken in lemon juice and garlic for an hour before cooking. You can add vegetables like cherry tomatoes or spinach for a nutritional boost.

Nutrition

Find it online: https://doughgirlbylea.com/pasta-with-chicken-piccata/

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