Chicken Piccata Pasta with Green Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
587 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Pasta with Green Beans
Description
Chicken Piccata Pasta with Green Beans features bite-sized chicken breast pieces coated in a seasoned flour mixture, pan-seared in butter and olive oil to create a golden crust. The pasta cooks alongside the green beans just before finishing to maintain a tender texture. The sauce base is built by sautéing onions and garlic, then deglazing with white wine and adding chicken stock, lemon juice, zest, and capers. The mixture cooks and reduces until slightly thickened, offering tanginess from lemon balanced with subtle richness from butter and savory notes from capers. Fresh parsley scattered on top adds brightness and herbaceous aroma.
The method integrates cooking components in stages to layer flavors effectively, while ensuring green beans stay crisp-tender and pasta is perfectly al dente. Serve this dish with a simple side salad or crusty bread to complement the zesty sauce.
For best results, allow the sauce to cook a few minutes more to thicken if it seems thin at first. Cooling it slightly before serving may also help the sauce set. Parmesan cheese can be added to enrich and thicken the sauce further.
Ingredients
- 8 oz. pasta such as fusilli, gemelli, or penne (I used trottole)
- 12 oz. green beans fresh will also work, frozen, cut
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt plus more to cook the pasta
- 1/4 teaspoon black pepper plus more if needed
- 1 pound chicken breast cut into one-inch pieces
- 1 onion quartered and thinly sliced
- 4 cloves garlic finely chopped
- 1/2 cup white wine such as pinot grigio or sauvignon blanc, or more chicken stock, dry
- lemon juice and zest of one
- 1 cup chicken stock or broth
- 2 tablespoons capers drained, more if desired
- 1/4 cup parsley chopped
Instructions
- Cook pasta according to directions in heavily salted water. Three minutes before it's al dente, add the frozen cut green beans. Cook for another two minutes, until green beans are tender and just before pasta is al dente.
- Meanwhile, mix the flour (2 tablespoons) with the kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon) in a large bowl. Toss the cut up chicken breasts (1 lb.) in the flour mixture to completely coat.
- Heat the 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet. Add the flour-coated chicken pieces to the skillet and cook for about 5 minutes, stirring occasionally, until browned and fully cooked. Remove from skillet onto a plate and set aside.
- Add the onions to the skillet and sauté until softened and starting to brown (about 2 minutes). Add the garlic and sauté until fragrant; about 30 seconds. Add the white wine (1/2 cup) and use a a wooden spoon to scrape up any stuck-on bits from the bottom of the skillet.
- Add the chicken broth (1 cup), lemon juice and zest, and capers (2 tablespoons), and simmer until liquid has reduced by about half.
- Use a slotted spoon to transfer the pasta and green beans to the skillet, along with 1/2 cup of the pasta water, and stir to coat. Cook until pasta is fully al dente and sauce has thickened, about 2-3 minutes. Turn the heat to low and stir in the remaining 2 tablespoons of butter until melted. Add the chicken back to the skillet and stir until heated through.
- Serve with extra lemon slices, parsley, and grated parmesan, if desired.
Notes
- Simmer the sauce longer if it appears too thin; cooling it shortly can help it thicken before serving.
- Adding grated Parmesan cheese while cooking can thicken and add richness to the sauce.
- Adjust salt and pepper seasoning to taste, keeping in mind the saltiness of capers.
- Fresh green beans or frozen cut beans can be used; adjust cooking time accordingly to retain a crisp-tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 862mg | 36% |
| Potassium | 867mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1287IU | 26% |
| Vitamin C | 24mg | 27% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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