Chicken Picata Pasta
- Number of Servings: 8
Ingredients
2 T. Olive Oil1 1/3 lb boneless chicken tenders, or 3 whole boneless chicken breastsSalt & Pepper1 1/2 T. butter4 cloves garlic2 shallots (4 T)2 T. flour1/2 c. white wine1 lemon, juice (about 1/4 cup)1 c. chicken stock3 T. capers, drained1/2 c parsley, chopped1 lb. whole wheat penne
Cook pasta according to package directions. Brown chicken in 1 T olive oil, 5-6 min. Remove from pan - return pan to heat. Reduce heat to medium, add remaining olive oil & 1 T. butter, garlic, and shallots. Cook 3 min, stirring ocassionally. Add flour and stir, 2 min. Whisk in wine - reduce for 1 minute, whisk in lemon juice & chicken stock. Stir in capers and parsley. Add remaining butter, stir. Add chicken, cook thoroughly. Toss with pasta. Garnish with extra chopped parsley, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user CRIMINI7403.
Number of Servings: 8
Recipe submitted by SparkPeople user CRIMINI7403.
Nutritional Info Amount Per Serving
- Calories: 339.5
- Total Fat: 7.9 g
- Cholesterol: 58.0 mg
- Sodium: 214.1 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 5.5 g
- Protein: 27.0 g
Member Reviews
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LYNZISMOMV
I love this and use it as the base recipe for lots of other dishes. My family hates capers so I sprinkle them on my serving only. Try adding finely sliced sun-dried tomatoes and chopped roasted red peppers just before making the sauce............this also works well with left-over pork tenderloin. - 11/17/09
Reply from CRIMINI7403 (11/17/09)
Thanks! This is my original recipe, but tonight am going to try to change it up a bit by reducing the amounts of butter & oil - and just using more chicken stock. I doubt I'll miss any of the flavor, but definitely some of the fat! Chicken can be cooked with nonstick spray, etc.