Chicken Piccata Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
584 kcal
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Course
Main Course
Chicken Piccata Pasta Recipe
Description
This Chicken Piccata Pasta recipe uses chicken tenderloins dusted with flour, pan-seared in a butter and olive oil mixture until golden and juicy. The sauce is built by sautéing minced garlic, thinly sliced red onion, and fresh rosemary in the same pan, then thickened with additional flour. Lemon juice and chicken stock are whisked in to form a lively, slightly tangy sauce that lightly coats the gemelli pasta.
Capers are added for briny notes, balanced by chopped parsley for freshness. The dish offers a satisfying texture contrast between the tender chicken pieces and al dente whole-wheat pasta. The buttery sauce ties the ingredients together with a rich yet bright flavor profile.
Serve warm as a main course, suitable for a casual dinner with complementary sides such as a green salad or steamed vegetables.
Ingredients
- 1 pound chicken tenderloin cut into bite-size pieces
- 1 pound gemelli pasta Delallo Organic Whole Wheat brand
- 4 tablespoons flour divided (any variety)
- 8 tablespoons butter
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 red onion halved and sliced thin, small
- 1 tablespoon rosemary fresh, chopped
- 1/3 cup lemon juice fresh
- 3/4 cup chicken stock
- 3 ounces capers drained
- 1/4 cup parsley chopped
- salt
- black pepper
Instructions
- Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat and add the butter and oil.
- Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 tablespoons flour. Place the chicken pieces in the hot butter and saute for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoon and place on paper towels to dry.
- Add the rosemary, garlic and onions to the butter and saute for 1 minute. Then whisk in the remaining 2 tablespoons flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock.
- Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 89mg | 30% |
| Sodium | 659mg | 27% |
| Potassium | 352mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 26mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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