CHICKEN PICCATA RECIPE WITH PASTA RECIPES
CHICKEN PICCATA WITH ANGEL HAIR PASTA RECIPE - ITALIAN ...
Chicken breast cooked in white wine,mushrooms,lemon, artichokes and herbs served on top of angel hair pasta. This recipe comes from my Luby's Cookbook. Prep time does not include 1 hour marinade time for chicken.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
- Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
- Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
- Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
- Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
- In a medium saucepan, cook wine over medium heat until about 1/3 has evaporated, add brtoh,mushrooms,salt & garlic powder, simmer 4-5 min, add artichoked & lemon juice, continue simmering 2 minute.
- Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
- Remove from heat, add butter, parsley and basil.
- Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.
Nutrition Facts : Calories 809, FatContent 43.1, SaturatedFatContent 21.6, CholesterolContent 226, SodiumContent 504.7, CarbohydrateContent 56.1, FiberContent 5.1, SugarContent 3.4, ProteinContent 42.2
CHICKEN PICCATA WITH PASTA & MUSHROOMS RECIPE | EATINGWELL
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Total Time 40 minutes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
- Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
- Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Nutrition Facts : Calories 380.6 calories, CarbohydrateContent 45.2 g, CholesterolContent 52.1 mg, FatContent 8.4 g, FiberContent 6.5 g, ProteinContent 28.7 g, SaturatedFatContent 2.5 g, SodiumContent 664.9 mg, SugarContent 3.8 g
More about "chicken piccata recipe with pasta recipes"
LIGHT CHICKEN PICCATA WITH LINGUINE RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 475.5 per serving
- Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.
CHICKEN PICCATA WITH FETTUCCINE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 40 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 396.9 calories per serving
- Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
CHICKEN PICCATA PASTA TOSS RECIPE | RACHAEL RAY | FOOD NETWORK
Reviews 4.6
Total Time 30 minutes
Category main-dish
Cuisine italian
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
CHICKEN PICCATA PASTA RECIPE | CHEFDEHOME.COM
Easy Chicken Piccata Pasta recipe with delicious creamy lemon and caper Piccata Sauce and bow-tie pasta. A restaurant quality chicken and pasta dinner ready at home in 30 minutes.
This Chicken Piccata Sauce is lite creamy and bursting with flavor of lemon and capers. Piccata Sauce comes together very quickly; next I toss in pasta coated in parmesan cheese. That's it! An amazing chicken and pasta dinner ready to devour.
Let’s make Chicken Piccata Pasta today!
CHICKEN PICCATA
Chicken Piccata is an Italian chicken dish. In traditional version, chicken breast pieces are breaded and pan fried; then served with lemon caper pan sauce; famous as Piccata Sauce.
Various version of Chicken Piccata are made and devoured all over the world. In some lite variations, chicken is not breaded or fried but pan seared until it develops natural color.
No matter how chicken is prepared, one thing always remains same in many recipes i.e Lemon Caper Piccata Sauce. The piccata sauce is my inspiration for today’s Chicken Piccata Pasta recipe.
CHICKEN PICCATA PASTA
In this chicken piccata pasta recipe, I kept chicken lite and simple; seasoned with pepper and pan seared until it developed natural color. (sharing tips on how to make evenly cooked moist chicken breast every time)
I enhanced piccata sauce by adding heavy cream, parmigiana and chicken bouillon (for instant flavor boost). Resulting sauce is creamy yet lite and bursting with flavor of refreshing lemon and capers.
However, the real secret to best piccata sauce is: little bit of olive oil. If you have never tried this. I recommend try adding some olive oil to sauce, specifically while cooking the cream. The fresh extra virgin olive oil makes piccata sauce silky and velvety. By far the best cream lemon sauce ever!
Even though I always ask you to make a recipe your own. For Piccata Sauce, I highly recommend following the recipe as-is. Specially do add the olive oil. You will love the difference it makes in flavor and texture of the sauce.
CREAMY PICCATA SAUCE
In short, this piccata pasta is all about Creamy Lemon Caper Chicken Sauce. Making Piccata Sauce is quick and easy.
Here's all you need to make the sauce:
- Olive Oil
- White Wine
- Garlic (cloves, thin sliced)
- Unsalted Butter
- Capers (drained)
- Thyme
- Lemons
- Heavy Cream
- Chicken Bouillon
- Salt and Black Pepper
- Chili Flakes
PASTA FOR CHICKEN PICCATA
Honestly, any pasta works with lemon-cream sauce. I like to use farfalle for personal preference. Small pastas such as bow-tie hold piccata sauce, capers, garlic and cheese in all nooks and corners. This makes every bite loaded with flavor and delicious.
You can also use following pastas for chicken piccata:
- Spaghetti
- Angel Hair
- Linguine
- Penne
- Orzo
- Fresh Egg Pasta/Noodles - You can cook fresh pasta right into the sauce. Add it while simmering the cream.
I sprinkle grated parmesan cheese over fresh hot cooked pasta before mixing it into the sauce. This way, cheese melts on hot cooked pasta which holds sauce better.
Try Something Different for Pasta Night: Try this instead of regular meat and spaghetti; Make Piccata Sauce. Cook fresh spaghetti pasta. Serve Chicken Piccata over spaghetti for Pasta Night.
HOW TO MAKE CHICKEN PICCATA PASTA
Chicken Piccata Pasta comes together in 30 minutes (only 10 minutes to prep.). I start boiling the water for pasta after I prep the ingredients. Start cooking sauce and pasta at the same time. Sauce comes together the same time pasta is ready.
Here's how I make the Chicken Piccata Pasta;
- Season diced chicken (or chicken tenders) with salt and pepper. Sauté chicken with olive oil until it starts to develop some color.
- Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine.
- Add water with bouillon/stock and simmer until chicken is cooked through.
- Add cream and olive oil; simmer until sauce starts to thicken. Take off heat then add remaining ingredients.
- Mix in cooked pasta. Garnish and serve.
QUICK AND EVEN COOKED CHICKEN
For quick and even cooking, place chicken breast in a large parchment sheet. Season with salt and black pepper. Place chicken on half of parchment so that other half can be folded over the chicken. Next, pound chicken with skillet moving away from chicken until breast flattens and almost doubles in dimension. Slice pounded chicken against the grain to bite size pieces. This helps in even cooking because chicken breast is even in thickness.
MAKE IT YOUR OWN
You can also easily fix this Pasta Recipe as per your family's preference. I love to:
- Sauté thin sliced mushrooms and spinach while cooking chicken. Mushrooms give sauce earthy flavor. Both benefit from company of creamy sauce. Also this makes portion-size more substantial.
- Add artichoke hearts while simmering cream sauce. Combination of Lemon Cream Sauce and Artichokes is a tasty surprise.
- Substitute bow-tie pasta with pasta of choice (as mentioned above). And/or instead of mixing pasta in the sauce. Serve Piccata Sauce over the pasta.
So many options with home cooked meal! Isn't it?
The delicious Chicken Piccata sauce is bursting with flavors of Lemon Caper sauce. Addition of pasta makes it a perfect weeknight-approved Pasta Dinner. Ready in just 30 minutes.
Try something different for Pasta Night this week. Bring home flavors of Creamy Lemon Chicken Piccata.
Happy Cooking!
From chefdehome.com
Total Time 30 minutes
Category Pasta, Dinner
Cuisine Italian
- Add drained cooked pasta into the pan with Piccata Sauce. Top hot pasta with parmesan cheese. Toss gently to mix pasta and cheese into the Piccata Sauce. Garnish with fresh herbs and sliced lemon. Serve while hot. Sprinkle more parmesan on top before serving. (optional) Enjoy!
LIGHT CHICKEN PICCATA WITH LINGUINE RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 475.5 per serving
- Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.
EASY CHICKEN PICCATA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 382 calories per serving
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
CHICKEN PICCATA CASSEROLE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Total Time 50 minutes
Category Meat and Poultry, Chicken, Baked and Roasted, Breasts
Calories 251.3 calories per serving
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.
CHICKEN PICCATA RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
CHICKEN PICCATA WITH ORZO RECIPE | MYRECIPES
From myrecipes.com
Reviews 4
Total Time 20 minutes
Calories 345 calories per serving
- While orzo cooks, heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add wine; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add broth and lemon juice; bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.
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