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Chicken Piccata Pasta with Green Beans
This easy recipe for chicken piccata pasta is smothered and a lemony buttery sauce and packed with healthy green beans for an easy, delicious, and inexpensive meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 587 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 oz. pasta such as fusilli, gemelli, or penne (I used trottole)
- 12 oz. frozen cut green beans (fresh will also work)
- 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 breasts cut into one-inch pieces
- 1 onion quartered and thinly sliced
- 4 cloves garlic finely chopped
- 1/2 cup dry white wine such as pinot grigio or sauvignon blanc, or more chicken stock
- Juice and zest of one lemon
- 1 cup chicken stock/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.
Cup of Yum
Notes
- The sauce will seem thin at first. Don't worry! Keep cooking it to thicken for a few minutes at the end, and if it still seems thin, allow it to cool for a while before serving, which should help solidify it a bit. Adding grated parmesan cheese is another way to thicken similar sauces- the cheese melts into it as it cooks.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Calories
587kcal
(29%)
Carbohydrates
56g
(19%)
Protein
35g
(70%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
103mg
(34%)
Sodium
862mg
(36%)
Potassium
867mg
(25%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1287IU
(26%)
Vitamin C
24mg
(27%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 587
% 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.