Chicken Piccata Pasta (Recipe 36 of 150)

Chicken piccata is one of my all time favorites. Usually a nice light, lemony chicken dish. When I saw
this recipe I thought of the lovely piccata flavors and figured why not give it a try. 

Somehow I did not have capers though, and sadly, I think that ruined the dish for me. Capers are one of the things I look forward to with chicken piccata. Still, the overall experience was a good one. I give it for solid stars. ****

Besides not having capers, I made zero modifications to this recipe. 

Chicken Piccata Pasta

Recipe from Chefdehome.com

Serves 4

• 1/2 lbs Pasta (Penne or Farfalle)
• 1 lbs Chicken (chicken breast. See Note 1)
• 3 T Olive Oil
• 1/2 c White Wine
• 5 Garlic (cloves, thin sliced)
• 2 T Unsalted Butter
• 3 T Capers (drained)
• 1/4 tsp Chili Flakes
• 2 Lemon (2 tbsps juice, rest thin sliced)
• 1/2 c Heavy Cream
• 1 Bouillon Cube (chicken bouillon)
• 1 tsp Black Pepper
• 1/2 tsp Salt
• 1 tsp Thyme (dried or 4-5 sprigs fresh)
• 1/3 c Parmesan Cheese (grated)
• Garnish
• Fresh Herbs (parsley or basil, chopped)

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!