Chicken Piccata Recipe

Mild and scrumptious pasta organized in one pot with bites of hen and a high-quality lemon-capers sauce. chook Piccata Pasta – mild and scrumptious pasta organized in a single pot with bird and a outstanding lemon-capers sauce. Doesn’t this pot of chook Piccata Pasta also remind you of Fall? ME NEITHER!  nevertheless, there’s lemon in it and lemon is completely in-season. in case you’ve been hanging out with me for some time, you will realize that i've a element for cooking collectively a primary dish + a facet dish all inside the same pot.


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • salt and fresh ground pepper, to taste
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium, fat free chicken broth
  • 1 whole lemon juiced and grated
  • 8 ounces dry spaghetti pasta
  • 3 tablespoons capers
  • 1/2 cup 2% milk
  • thin lemon slices (optional) for garnish
  • fresh grated parmesan cheese for garnish
  • chopped fresh parsley for garnish


  1. warmness olive oil over medium-excessive warmth in a dutch oven or a nonstick pot.
  2. upload chook to heated oil and season it with salt and pepper; cook for approximately 6 to 7 mins, stirring regularly, until chicken is now not crimson.
  3. add shallots and garlic; preserve to cook dinner for 1 minute, stirring often.
  4. upload chook broth and lemon juice; carry to a boil.
  5. Stir in spaghetti and capers; decrease warmth to medium and cook dinner for 12 to fifteen mins, stirring frequently, until most of the liquid is absorbed and pasta is cooked.
  6. Stir in milk and cook dinner for 1 minute. 
  7. Garnish with lemon slices, grated parmesan cheese, and sparkling parsley.
  8. Serve.

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