Chicken Piccata with Penne Pasta
Yield: 6 servings
Calories: 591kcal
This one-pot chicken piccata pasta is served with lemon capers and seasonal zucchini. It's a quick and easy Italian meal in less than 30 minutes.
Ingredients
- 1 pound penne pasta, uncooked
- 1 ⅓ pound chicken tenders, cut into 1-inch pieces
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup shallots, minced
- 2 medium zucchini, cut into ¼slices
- 4 ounces brown mushrooms, sliced, 2 cups
- 2 tablespoons all-purpose flour
- ½ cup white wine
- ¼ cup lemon juice, plus zest of 1 lemon
- 1 cup chicken broth, unsalted
- 3 tablespoons capers, drained
- ½ cup Italian parsley, chopped (reserve 1 tablespoon for garnish)
Special Equipment
Instructions
- Cook pasta according to package directions, drain and set aside. Meanwhile, make the chicken piccata.
- In a medium-sized bowl, season chicken with salt and pepper.
- Heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Add chicken to the pan in a single layer.
- Brown chicken on one side for about 3 minutes, then flip and brown the other side for 3 minutes or until cooked through. Transfer to a clean plate and set aside.
- Reduce the heat to medium and add 1 tablespoon olive oil, 1 tablespoon butter, garlic, and shallots. Saute for 3 minutes, stirring constantly.
- Add zucchini and mushroom, saute for 4 minutes until just tender.
- Add flour, stir and cook for 2 minutes. Make a well in the center of the vegetables and add in the wine and whisk until the liquid reduces, about 1 minute.
- Whisk in lemon juice, lemon zest, and broth. Stir in capers and parsley. When the liquid starts to bubble and thicken after about 3 minutes, add the chicken back into the pan for 1 to 2 minutes to reheat.
- Stir in about ¾ of the cooked pasta. There will be extra leftovers. Taste and season with more salt and pepper as needed.
- Serve pasta with additional lemon wedges if desired and sprinkle with more parsley.
Notes
- Whole wheat, gluten free, brown rice, quinoa or your favorite noodles can be substituted.
- Whole wheat, spelt, or gluten-free flour can be used instead of all-purpose flour.
- Top with Parmesan cheese if desired.
- Serve with lemon wedges for extra tang if desired.
- Chicken breast can be substituted for chicken tenders.
Nutrition
Calories: 591kcal | Carbohydrates: 75g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 896mg | Potassium: 372mg | Fiber: 4g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 4.3mg
Recipe Link