Chicken Pasta with Piccata Sauce

    Chicken Pasta with Piccata Sauce


    117 people made this

    This twist on the original tosses pasta with an Italian piccata sauce and serves the chicken on the side. This also works well with veal.

    Serves: 4 

    • 1/3 cup plain flour
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 teaspoon paprika
    • 500g skinless, boneless chicken breast fillets, pounded thin and cut into 5cm pieces
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 65g butter, divided
    • 1 cup (250ml) dry white wine
    • 1/3 cup chicken stock
    • 1/4 cup fresh lemon juice
    • 2 tablespoons capers
    • 2 tablespoons chopped fresh parsley
    • 250g angel hair pasta, cooked and drained

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Whisk together flour, black pepper and paprika in a shallow dish. Evenly coat the chicken pieces with the flour mixture and set aside. Heat olive oil in a large frypan over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the frypan and set aside.
    2. Place 2 tablespoons of butter into the frypan with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
    3. Pour the wine into the hot frypan and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat.
    4. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the frypan and continue cooking over medium heat until the sauce thickens, about 15 minutes.
    5. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well.
    6. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the frypan with the remaining piccata sauce and toss to coat. Serve with the chicken.

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