Chicken Piccata Pasta Recipe
A bright, restaurant-quality Chicken Piccata Pasta made with golden pan-seared chicken cutlets, silky lemon-butter-caper sauce, and spaghetti all tossed together in one skillet.
Notes
For the silkiest sauce, add the final tablespoon of cold butter off the heat or over very low heat. Reserve at least 1/2 cup of pasta water before draining. Pull pasta 1 to 2 minutes before al dente since it finishes cooking in the sauce. For a wine-free version, replace the wine with extra chicken broth and add 1 teaspoon of white wine vinegar at the end.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 54gProtein: 48gFat: 22gSaturated Fat: 9gCholesterol: 130mgSodium: 740mgFiber: 3gSugar: 3g
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