CHICKEN PICCATA PASTA
Steps:
- Season chicken with salt and pepper, then dredge the pieces in flour. Shake off excess flour. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken, working in batches, and sauté until chicken is cooked through, about 8 to 10 minutes. Wipe the skillet clean between batches. Transfer chicken to a plate.
- Reduce heat to low and add garlic and butter. Cook until fragrant. Add white wine, bring to a simmer and reduce slightly, about 1 minute. Add chicken stock, lemon juice, and capers. Bring to simmer and scrape the pan with the back of a wooden spoon to loosen the cooked chicken bits. Stir in heavy cream, if using. Return chicken to pan and add cooked angel hair. Add grated Parmesan and toss until pasta is coated in sauce.
- Garnish with parsley and serve immediately.
CHICKEN PICCATA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
CHICKEN PICCATA PASTA
Chicken piccata gets the full pasta treatment! Cook the penne, make a quick butter sauce, and assemble it all together. This easy lemony chicken dish will wow your kids!
Provided by Nick Evans
Categories Dinner Kid-friendly
Time 40m
Yield 6
Number Of Ingredients 20
Steps:
- Cook the pasta: Bring a large pot of heavily salted water to a boil, and add the pasta. Cook until al dente, 8 to 10 minutes or according to package instructions. Scoop out and reserve about 1/2 cup of the pasta-cooking water, and then drain the pasta. Set aside.
Nutrition Facts : Calories 683 kcal, Carbohydrate 48 g, Cholesterol 179 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 1094 mg, Sugar 2 g, Fat 33 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN PICCATA WITH CAPERS
This is a quick and easy recipe for chicken piccata with a caper sauce.
Provided by Sandra1980
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
- Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
- Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
- Drizzle sauce over and around the chicken; garnish with parsley.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g
CHICKEN PICCATA PASTA
Easy Chicken Piccata Pasta recipe with delicious creamy lemon and caper Piccata Sauce and bow-tie pasta. A restaurant quality chicken and pasta dinner ready at home in 30 minutes. This Chicken Piccata Sauce is lite creamy and bursting with flavor of lemon and capers. Piccata Sauce comes together very quickly; next I toss in pasta coated in parmesan cheese. That's it! An amazing chicken and pasta dinner ready to devour.Let's make Chicken Piccata Pasta today!CHICKEN PICCATAChicken Piccata is an Italian chicken dish. In traditional version, chicken breast pieces are breaded and pan fried; then served with lemon caper pan sauce; famous as Piccata Sauce.Various version of Chicken Piccata are made and devoured all over the world. In some lite variations, chicken is not breaded or fried but pan seared until it develops natural color. No matter how chicken is prepared, one thing always remains same in many recipes i.e Lemon Caper Piccata Sauce. The piccata sauce is my inspiration for today's Chicken Piccata Pasta recipe. CHICKEN PICCATA PASTAIn this chicken piccata pasta recipe, I kept chicken lite and simple; seasoned with pepper and pan seared until it developed natural color. (sharing tips on how to make evenly cooked moist chicken breast every time)I enhanced piccata sauce by adding heavy cream, parmigiana and chicken bouillon (for instant flavor boost). Resulting sauce is creamy yet lite and bursting with flavor of refreshing lemon and capers.However, the real secret to best piccata sauce is: little bit of olive oil. If you have never tried this. I recommend try adding some olive oil to sauce, specifically while cooking the cream. The fresh extra virgin olive oil makes piccata sauce silky and velvety. By far the best cream lemon sauce ever!Even though I always ask you to make a recipe your own. For Piccata Sauce, I highly recommend following the recipe as-is. Specially do add the olive oil. You will love the difference it makes in flavor and texture of the sauce.CREAMY PICCATA SAUCEIn short, this piccata pasta is all about Creamy Lemon Caper Chicken Sauce. Making Piccata Sauce is quick and easy. Here's all you need to make the sauce:Olive Oil White Wine Garlic (cloves, thin sliced) Unsalted Butter Capers (drained) Thyme Lemons Heavy Cream Chicken BouillonSalt and Black Pepper Chili Flakes PASTA FOR CHICKEN PICCATAHonestly, any pasta works with lemon-cream sauce. I like to use farfalle for personal preference. Small pastas such as bow-tie hold piccata sauce, capers, garlic and cheese in all nooks and corners. This makes every bite loaded with flavor and delicious. You can also use following pastas for chicken piccata:SpaghettiAngel Hair LinguinePenneOrzoFresh Egg Pasta/Noodles - You can cook fresh pasta right into the sauce. Add it while simmering the cream.I sprinkle grated parmesan cheese over fresh hot cooked pasta before mixing it into the sauce. This way, cheese melts on hot cooked pasta which holds sauce better.Try Something Different for Pasta Night: Try this instead of regular meat and spaghetti; Make Piccata Sauce. Cook fresh spaghetti pasta. Serve Chicken Piccata over spaghetti for Pasta Night.HOW TO MAKE CHICKEN PICCATA PASTAChicken Piccata Pasta comes together in 30 minutes (only 10 minutes to prep.). I start boiling the water for pasta after I prep the ingredients. Start cooking sauce and pasta at the same time. Sauce comes together the same time pasta is ready.Here's how I make the Chicken Piccata Pasta; Season diced chicken (or chicken tenders) with salt and pepper. Sauté chicken with olive oil until it starts to develop some color. Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Add water with bouillon/stock and simmer until chicken is cooked through. Add cream and olive oil; simmer until sauce starts to thicken. Take off heat then add remaining ingredients.Mix in cooked pasta. Garnish and serve.QUICK AND EVEN COOKED CHICKENFor quick and even cooking, place chicken breast in a large parchment sheet. Season with salt and black pepper. Place chicken on half of parchment so that other half can be folded over the chicken. Next, pound chicken with skillet moving away from chicken until breast flattens and almost doubles in dimension. Slice pounded chicken against the grain to bite size pieces. This helps in even cooking because chicken breast is even in thickness. MAKE IT YOUR OWNYou can also easily fix this Pasta Recipe as per your family's preference. I love to:Sauté thin sliced mushrooms and spinach while cooking chicken. Mushrooms give sauce earthy flavor. Both benefit from company of creamy sauce. Also this makes portion-size more substantial.Add artichoke hearts while simmering cream sauce. Combination of Lemon Cream Sauce and Artichokes is a tasty surprise.Substitute bow-tie pasta with pasta of choice (as mentioned above). And/or instead of mixing pasta in the sauce. Serve Piccata Sauce over the pasta.So many options with home cooked meal! Isn't it?The delicious Chicken Piccata sauce is bursting with flavors of Lemon Caper sauce. Addition of pasta makes it a perfect weeknight-approved Pasta Dinner. Ready in just 30 minutes. Try something different for Pasta Night this week. Bring home flavors of Creamy Lemon Chicken Piccata. Happy Cooking!
Provided by Savita
Time 30m
Number Of Ingredients 16
Steps:
- Slice chicken into bite size pieces. Thin slice garlic and set aside.
- Bring a pot of water to boil. Season with salt. Add pasta and cook until al dente; according to pasta package's cooking directions.
- Heat a wide large sauté pan on medium heat. Add half of olive oil. Season diced chicken with all black pepper and half of salt. Add seasoned chicken into the pan. Cook stirring few times until chicken is no longer pink and starts to develop some color (3-4 minutes)
- Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Microwave a cup of water in microwave safe container, mix in chicken bouillon. Stir to dissolve. Add to the pan. Bring to boil. Reduce heat to medium; cook for 5 minutes. Stir in heavy cream and remaining olive oil. Cook for 2-3 minutes on medium heat or until sauce slightly starts to thicken.
- Remove pan from heat. Stir in lemon juice, and butter. Taste and add little or all of remaining salt per taste.
- Add drained cooked pasta into the pan with Piccata Sauce. Top hot pasta with parmesan cheese. Toss gently to mix pasta and cheese into the Piccata Sauce. Garnish with fresh herbs and sliced lemon. Serve while hot. Sprinkle more parmesan on top before serving. (optional) Enjoy!
CHICKEN PICCATA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
CHICKEN PICCATA WITH FETTUCCINE
Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.
Provided by Kate
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
- Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
- Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
- Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 41.2 g, Cholesterol 65.9 mg, Fat 9.5 g, Fiber 3.3 g, Protein 33.8 g, SaturatedFat 1.6 g, Sodium 261.6 mg, Sugar 2.1 g
PERFECT CHICKEN PICCATA
Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.
Provided by NicoleMcmom
Categories Chicken Piccata
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
- Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
- Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
- Remove from heat and sprinkle with parsley to serve.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg
CHICKEN PICCATA PASTA
I came up with this recipe while contemplating what to do with leftover chicken. It turned out so good, I had to post it to preserve it. I didn't add all of the cooked pasta to the pan so I could preserve some for kids, and because I like a lot of sauce to cover my noodles.
Provided by Cook4_6
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta as directed on the package, set aside.
- While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
- Melt butter and oil in a large skillet/sauce pan.
- Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
- Add artichoke quarters, capers, broth and chicken.
- Slowly bring back to boil.
- Mix half and half and flour until smooth, add to boiling sauce to thicken.
- Remove from heat, then add spinach and noodles, toss.
- Top with parsley and parmesan.
- Serve immediately.
CHICKEN PICCATA PASTA
Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.
Provided by Sherri at the Beach
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fill a pasta pot with water and set on burner (don't need to turn on yet).
- Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
- Add olive oil and sauté onions until just tender, 3-5 minutes.
- Meanwhile slice the red pepper and mince the garlic.
- Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
- Slice mushrooms while this is going on.
- Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
- While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
- Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
- Turn water on to boil for the pasta. Add pasta and cook per box instructions.
- Add capers, broth, salt, pepper and parsley to chicken pan.
- Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
- Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
- Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.
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