Chicken Piccata Pasta
Chicken Piccata Pasta
Ingredients
- 1/2 lb (225 g) linguini
- 1 lb (450 g) small chicken cutlets
- 2 tbsp butter
- 1 garlic clove, finely chopped
- 3 tbsp (45 ml) lemon juice
- 1/2 tsp paprika
- 3/4 cup (180 ml) chicken broth
- ½ cup (20 g) parsley, chopped
- 3 tablespoons (45 ml) capers, chopped
- ½ cup (35 g) Parmesan cheese, freshly grated (or to taste)
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and toss lightly with oil. Set aside.
- In a large skillet, brown the chicken in the butter for about 2 minutes per side, depending on the thickness, or until cooked through. Season with salt and pepper. Add the garlic, 1 tbsp (15 ml) of the lemon juice and the paprika. Toss to coat the chicken. Set aside on a warm plate.
- In the same skillet, add the pasta and the remaining ingredients, except for the Parmesan. Heat for about 2 minutes, stirring constantly. Adjust the seasoning.
- Serve the chicken over the pasta and sprinkle with the cheese. Season with pepper.
Chicken Piccata Pasta