Chicken Piccata Pasta
Chicken Piccata Pasta is an easy and lighter version of traditional chicken piccata. You'll love the fresh and tangy flavor of the white wine, lemon, butter sauce!
Servings: 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 1/4 pounds boneless skinless chicken breasts, cut into bite sized pieces
- 3 tablespoons all purpose flour, or gluten free
- Kosher salt and fresh ground black pepper to taste
- 1 tablespoon butter
- 1/2 cup diced shallot
- 3 cloves garlic, grated or minced
- 1/2 cup dry white wine
- 1 cup low sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup chopped flat leaf parsley
- 12 ounces uncooked penne pasta, gluten free if needed
Instructions
- Cook the pasta according to package instructions while you make the chicken.
- Toss the cubed chicken in 1 tablespoon of flour until coated. Heat a deep nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the skillet. Add the chicken to the pan and season with salt and pepper.
- Brown the chicken until lightly golden, about 5 minutes. Remove it from the skillet and onto a plate. Return the skillet to the heat and reduce the heat to medium. Add the remaining tablespoon of olive oil and the tablespoon of butter, shallots and garlic to the skillet. Sauté for 2-3 minutes and then add the remaining 2 tablespoons of flour. Cook and stir for 1-2 minutes.
- Whisk in the wine and reduce the liquid for approximately 1 minute. Whisk the lemon juice and chicken broth into sauce. Season with salt and pepper and stir in the capers and parsley. When the sauce comes to a bubble, add the chicken back to the skillet along with the pasta and heat through. Taste for seasoning and serve.
Nutrition
Calories: 476kcal | Carbohydrates: 50g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 176mg | Fiber: 3g | Sugar: 3g