RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2875
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| Recipe Name: |
Chicken Piccata Pasta |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-03-25
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.73
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12-inch skillet; pasta pot |
| Suggested Sides: |
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| Comments: |
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Ingredients:
2 8-ozs chicken breast, boneless, skinless cut into 1-inch pieces
0.25 Cup capers drained
2 Tablespoons parsley, flat-leaf chopped
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
566 |
Total Carbs: |
58.6 |
Net Carbs: |
54.6 |
| Cholesterol: |
74.2 |
Fat: |
18.7 |
Protein: |
37.52 |
| Fiber: |
4.03 |
Sodium: |
378.75 |
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