This chicken piccata pasta features pan-fried chicken and angel hair pasta drenched in a warm vinaigrette made with wine, lemon juice, and capers.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
543 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
Step 2
Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
Step 3
Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
Step 4
Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
Step 5
Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes. Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes. Stir in parsley and remaining 2 tablespoons butter. Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
Step 6
Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce.
Step 7
Portion noodles onto serving plates and top with chicken.
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
4 tablespoons butter, divided
1 cup dry white wine
2 tablespoons capers
1 (8 ounce) package angel hair pasta, cooked and drained
0.25 teaspoon paprika
0.33333334326744 cup all-purpose flour
0.25 cup fresh lemon juice
0.25 teaspoon fresh ground black pepper
0.33333331346512 cup chicken broth
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-in
