Chicken Piccata Pasta
Sep. 11th, 2017 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sandycombsI made something new for dinner tonight. I love chicken piccata and hubby loves spaghetti, so when I found this recipe, I knew I had to give it a try.
I didn't follow the directions exactly. I used leftovers from a rotisserie chicken instead of sautéing chicken breasts and sprinkled it with my go-to all purpose seasoning (recipe below) instead of using the salt, pepper, and fresh garlic. I also used lemon juice out of a bottle instead of zesting and squeezing a lemon.
It was delicious! I suggest giving it a good stir at the dinner table before serving to redistribute the sauce.
1 tbsp. olive oil
20 oz. boneless skinless chicken breasts, cut into bite-size pieces
1/4 tsp.salt
1/4 tsp.pepper
2 tsp. minced garlic
3 cups chicken broth
2 tsp. grated lemon peel + 2 tbsp. lemon juice
8 oz. uncooked spaghetti, broken in half
1/4 cup capers, drained
1/2 cup heavy whipping cream
Chopped Italian (flat-leaf) parsley, if desired
In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant. Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.
All Purpose Seasoning
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder
Stir together and store tightly covered.
I didn't follow the directions exactly. I used leftovers from a rotisserie chicken instead of sautéing chicken breasts and sprinkled it with my go-to all purpose seasoning (recipe below) instead of using the salt, pepper, and fresh garlic. I also used lemon juice out of a bottle instead of zesting and squeezing a lemon.
It was delicious! I suggest giving it a good stir at the dinner table before serving to redistribute the sauce.
1 tbsp. olive oil
20 oz. boneless skinless chicken breasts, cut into bite-size pieces
1/4 tsp.salt
1/4 tsp.pepper
2 tsp. minced garlic
3 cups chicken broth
2 tsp. grated lemon peel + 2 tbsp. lemon juice
8 oz. uncooked spaghetti, broken in half
1/4 cup capers, drained
1/2 cup heavy whipping cream
Chopped Italian (flat-leaf) parsley, if desired
In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant. Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.
All Purpose Seasoning
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder
Stir together and store tightly covered.