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Chicken Piccata Pasta

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Rate this recipe 4.4/5 (16 Votes)

Ingredients

  • 2 tablespoon canola or extra virgin olive oil
  • 1 pound chicken breasts, cubed
  • 12 button mushrooms, sliced
  • 5 tablespoons butter, 1 tablespoons reserved
  • 1/2 cup white wine
  • 1 cup chicken broth
  • juice of 1 lemon
  • 1 cup grape or cherry tomatoes
  • 1/4 cup capers
  • 1/4 cup panko bread crumbs
  • 1 pound rotini pasta, cooked and drained
  • 1 tablespoon fresh tarragon, slivered
  • 1 teaspoon pepper
  • salt to taste

Details

Preparation

Step 1

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add chicken pieces and cook for 5-7 minutes or until lightly browned and cooked through. Remove from pan, add remaining tablespoon of olive oil. Sauté mushrooms for 3-5 minutes, seasoning lightly with salt.

Remove mushrooms from skillet and reduce heat to medium. Add 4 tablespoons butter and whisk in wine and chicken broth and lemon juice. Add tomatoes and capers and cook for 5-8 minutes, reducing wine mixture by one third and tomatoes become soft and skin begins to blister.

Meanwhile heat a small skillet over medium heat and melt remaining tablespoon of butter. Add bread crumbs, stir to combine. Cook for 2-3 minutes until golden, stirring frequently so crumbs don’t burn.

Add pasta, tarragon, chicken and mushrooms to sauce and cook for one minute, tossing to coat. Serve topped with 1 to 2 teaspoons of browned breadcrumbs.

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