The family will appreciate Chicken Piccata Pasta, a quick, easy, and tasty supper made with juicy chicken, briny capers, a creamy lemon pan sauce, and plenty of pasta.
INGREDIENTS
– 12 oz. uncooked short pasta such as bowtie, penne or orecchiette – 1/2 cup all-purpose flour– 1/4 teaspoon paprika– 1 pound chicken breasts, cut into 1-inch piece– 5 Tablespoons unsalted butter, divided– 3 cloves garlic, minced– 1/2 cup dry white wine such as sauvignon blanc – 1 cup chicken broth– 1/4 cup fresh lemon juice– 1 cup heavy cream– 1/4 cup capers, drained– 1 Tablespoon chopped fresh parsley
Bring a large saucepan of salted water to boil. Cook pasta till al dente. Prepare chicken and sauce while pasta cooks.
Step 1
INSTRUCTIONS
In a large sealable plastic bag, combine flour, paprika, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Add the chicken pieces to the bag, seal, and shake to coat all sides.
Step 2
Add 2 tablespoons butter to a large heavy-bottomed stock pot over medium-low heat. Shake off extra flour from the chicken pieces and add half to the saucepan. Brown the chicken on all sides until done.
Step 3
Transfer the chicken to a dish with a slotted spoon, add 2 tablespoons unsalted butter, and repeat with the remaining chicken pieces, transferring them to the plate and leaving all fluids in the pot.
Step 4
Minced garlic and the remaining 1 tablespoon of butter go into the pot. Stir for 2 minutes until brown. Stir in the wine and scrape out any brown parts from the pan until it has reduced by half, about 5 minutes.
Step 5
Add the chicken stock, lemon juice, and heavy cream and stir occasionally until the sauce thickens, about 5 minutes. Return the chicken and fluids to the pot with capers.
Step 6
Drain and add spaghetti to pot, stirring. Mix in chopped fresh parsley and serve.