Easy Chicken Piccata Pasta
An easy chicken piccata pasta recipe for when you're short on time to feed the family. Kid-friendly and great for weeknight meals! Made with mostly pantry ingredients! Light, satisfying and great any time of the year.
Yield: 2
Materials
- 1 chicken breast, cut in half horizontally, pounded to 1/2" thickness (about 6 ounces total)
- 3 tbsp all-purpose flour
- salt (for seasoning)
- black pepper (for seasoning)
- 2 tbsp olive oil
- 4 ounces spaghetti, thin spaghetti or angel hair pasta
- 3 tbsp shallot or white onion, finely diced
- 1/2 cup white wine or sherry (optional)
- 2 tbsp capers (drained or rinsed, if in salt)
- 1 cup canned artichoke hearts, quartered, drained
- 1½ cups chicken stock
- 2 tbsp lemon juice
- 3 tbsp butter, divided
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges or slices, for serving (optional)
Instructions
- Place a medium-large pot of salted water over high heat for the pasta. Place a medium skillet or low-sided pan over medium heat for the chicken.
- Sprinkle flour onto a plate or shallow bowl. Season chicken on both sides with salt and pepper. Dredge the chicken in the flour, lightly coating and shaking off excess.
- Once pan is hot, add 2 tablespoons of olive oil and a tablespoon of butter. Once butter stops foaming, add chicken. Cook until lightly browned, about 2 minutes per side (chicken will not be cooked through at this point). Remove and set aside.
- Add the shallots or onion to the pan. If pan is a little dry, add a touch more olive oil. Saute' lightly for 30 seconds. Increase heat and add white wine, if using. Using a wooden spoon, scrape up any browned bits in the pan. Boil on high until wine is reduced by half. If not using wine, just add the chicken stock and bring to a boil.
- Add the pasta to the pot of boiling water. Cook according to package instructions for al dente pasta and drain (undercook by 1-2 minutes).
- Add the capers, artichokes and chicken to the skillet. Reduce heat to a gentle simmer and cook for about 5 minutes. Add butter, a tablespoon at a time, shaking the pan to incorporate. Taste and adjust seasoning, if needed.
- Add the drained pasta and cook for 1-2 minutes, tossing to combine. Off heat, add lemon juice and garnish with parsley. Divide everything between two bowls and garnish with a lemon wedge, if desired.
Notes
-this recipe can easily be doubled for 4 people