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Chicken piccata pasta

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The classic tangy and super delicious chicken piccata made with spaghetti. Absolutely to die for!

Ingredients

Scale

  • 2 oz spaghetti per person 

  • 1 pound chicken breast (thinly sliced)

  • 2 tablespoons olive oil 

  • 1 cup veggie stock 

  • 2 cups white flour

  • 1 stick unsalted butter

  • 1 teaspoon salt 

  • 2 garlic cloves

  • 1 teaspoon black powder

  • 2 tablespoons salted capers

  • Juice of 1 lemon + the zest (around 2 teaspoons) 

  • 1 lemon cut in wedges (garnish 

  • A bunch of fresh parsley (garnish) 

Instructions

  1. Cook the pasta according to package instructions. 

  2. Cut your chicken breast in thin slices if you don’t have it like this already. You can ask the butcher to cut it for you as I did. 

  3. Season the chicken strips with salt and pepper. 

  4. In a plate add the white flour and pass each seasoned chicken strip through it, set aside the dusted chicken. 

  5. Mince the garlic cloves finely and set aside. Zest the lemon and juice it and set aside. 

  6. In a pan with the olive oil, add the chicken strips and cook until golden on each side. Remove from the pan once cooked. 

  7. Add the butter into the pan and melted, fry in it the minced garlic. 

  8. Add one more tablespoon of the flour to it and cook it until it browns. 

  9. Add the capers (washed and rinsed) into the pan and gently cook for one minute. 

  10. Add the lemon zest and the juice to the pan. It should form a sauce with the flour bits. 

  11. Bring back the cooked chicken into the pan and add the veggie stock. Let simmer until it reduces to a thick sauce. 

  12. Add the pasta into the pan and mix well making sure it gets coated with the sauce. 

  13. Serve with chopped fresh parsley and a lemon wedge. 

Notes

This delicious recipe is traditionally made without pasta (in the Italian tradition) it’s called Piccata di pollo, however the Italian-American adds the pasta and transforms it into a very delicious sauce with chicken. 

Feel free to change the spaghetti for penne or tagliatelle or the pasta of your choice. You can also add a healthy sprinkle of parmesan cheese at the end. 

Leftovers can be stored in the fridge for up to 4 days in a sealed container. 

Make sure to wash and rinse the capers otherwise they will be too salty and ruin the dish. Of course I recommend using freshly squeezed lemon juice and not the bottled kind, since it really changes the flavor of the dish in my opinion. Fresh is always better.

Find it online: https://livelytable.com/chicken-piccata-pasta/