Chicken Piccata Pasta

Pasta and seasoned chicken tossed in a garlic butter lemon wine sauce with
capers and parmesan

Servings: 4 servings

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Main Course Lunch

Pasta main dish chicken Lunch

Instructions

1 Start heating a large pot of boiling water on the stove to cook your pasta.
2 Mix your cut up chicken with a little salt, pepper, the onion powder, garlic
powder, dried parsley and 1 tbsp olive oil. Mix well. Heat the other 2 tbsp oil
in a skillet over medium high. Add the chicken and allow it to brown well before
stirring. Then stir and cook the chicken until it almost cooked through.
3 Add the chopped garlic, red pepper flakes, capers and wine. Allow the mixture to
simmer until half the wine has evaporated. Begin cooking your pasta according to
the instructions, but stop it 1 minute early.
4 Now add the lemon juice and lemon slices to the pan. Add the butter and as it
starts to melt, gently whisk it in to the sauce to emulsify it. If your pan is
getting a little dry, add a few tbsp of pasta water to the sauce. Taste the
sauce and season with salt or more lemon juice if needed.
5 Drain the pasta and add to the sauce. Toss over low heat, letting the pasta
absorb some of the sauce. Scoop into bowls and top with fresh chopped parsley,
shredded parm and more lemon juice if needed.