Chicken Piccata Pasta

[sandycombs]

I 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.

Comments

[baranduin]

Mmmmm. Chicken piccata is one of my favorite things to eat out and to make at home :-)

[sandycombs]

I've never had it in a restaurant. So glad it's easy to make at home. 🐓