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Chicken Piccata Pasta Toss


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  • 2 TBS extra virgin olive oil
  • 1 1/3 lbs chicken tenders
  • salt & pepper
  • 1 1/2 TBS butter
  • 4 cloves
  • 2 green onions, chopped
  • 2 TBS all purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken broth
  • 3 TBS capers, drained
  • 1/2 cup parsley, chopped
  • 1 lb penne pasta, cooked al dente



Step 1

Heat skillet over medium high heat. Add a TBLS oil & chicken to the pan. Season chicken with salt & pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return skillet to heat. Reduce heat to medium. Add another TBLS oil, 1 TBLS butter, garlic and onions to skillet. Saute onions and garlic 3 minutes. Add flour and cook for 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Add salt & pepper to taste. Top with snipped chives and parmesan cheese.


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