CHICKEN PICATTA PASTA RECIPE RECIPES

Name: Chicken Piccata Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 medium onion, sliced; 1/2 red pepper, sliced; 5 garlic cloves, minced; 8 ounces button mushrooms, sliced; 1 teaspoon olive oil; 3 boneless skinless chicken breasts; 2 tablespoons capers; 2 lemons; 2 cups reduced-sodium chicken broth; 8 ounces thin whole wheat spaghetti (or pasta of choice); 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons parsley; 2 tablespoons parmesan cheese

CHICKEN PICCATA PASTA RECIPE - FOOD.COM

Chicken Piccata Pasta Recipe - Food.com image

Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, sliced
1/2 red pepper, sliced
5 garlic cloves, minced
8 ounces button mushrooms, sliced
1 teaspoon olive oil
3 boneless skinless chicken breasts
2 tablespoons capers
2 lemons
2 cups reduced-sodium chicken broth
8 ounces thin whole wheat spaghetti (or pasta of choice)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley
2 tablespoons parmesan cheese

Steps:

Fill a pasta pot with water and set on burner (don’t need to turn on yet).
Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
Add olive oil and sauté onions until just tender, 3-5 minutes.
Meanwhile slice the red pepper and mince the garlic.
Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
Slice mushrooms while this is going on.
Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt –half teaspoon and set aside.
Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
Turn water on to boil for the pasta. Add pasta and cook per box instructions.
Add capers, broth, salt, pepper and parsley to chicken pan.
Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.

Nutrition Facts : Calories 412.2, FatContent 8.3, SaturatedFatContent 1.8, CholesterolContent 53.5, SodiumContent 852.7, CarbohydrateContent 57.3, FiberContent 4.1, SugarContent 3, ProteinContent 35.4

ONE-POT CHICKEN PICCATA PASTA RECIPE - PILLSBURY.COM

One-Pot Chicken Piccata Pasta Recipe - Pillsbury.com image

This light and fresh one-pot pasta has all the tangy flavors of chicken piccata without the fuss.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
8 oz uncooked spaghetti (from 16-oz box), broken in half
1/4 cup capers, drained
1/2 cup heavy whipping cream
Chopped Italian (flat-leaf) parsley, if desired

Steps:

In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.
Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.

Nutrition Facts : Calories 370 , CarbohydrateContent 35 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 2 g, TransFatContent 0 g

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CHICKEN PICCATA PASTA RECIPE - FOOD.COM

Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.
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