Chicken Piccata with Angel Hair Pasta

Chicken Piccata with Angel Hair Pasta

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
45 mins
Total Time
1 hr 5 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
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 6
Portion noodles onto serving plates and top with chicken.
Step 7
Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits 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.
Chicken Piccata with Angel Hair Pasta
Chicken Piccata with Angel Hair Pasta
Chicken Piccata with Angel Hair Pasta
Chicken Piccata with Angel Hair Pasta

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

Categories

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