Chicken Piccata Pasta
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
It seems to me that every dish brings to mind a word or phrase. This one says bright, fresh, smiling face. This dose rely on the chicken as a major flavor component so the best chicken you can get. I here they have “free range” chicken in the US. Read more Supposedly allowed to run around and live a bit longer. This dish has an interesting flavor mix. It’s very Italian but shares a few things with some Chinese chicken dishes. Do enjoy. See less
Ingredients
- • 1 1⁄4 lbs. (566 g) boneless skinless chicken breasts. Any skinless and boneless part of the chicken will work. shopping list
- • 2 Tbs. olive oil, divided. shopping list
- • 1 1⁄2 Tbs. lemon pepper rub. shopping list
- • 40 oz. (about 6 cups) chicken broth. shopping list
- • 1⁄2 medium onion. shopping list
- • 12 oz. (340 g) uncooked Fettuccine pasta. shopping list
- • 1 lemon. shopping list
- • 2 oz. (50 g) cream cheese, softened (I use 4 ounces, must be very soft). shopping list
- • 1 X 14 oz. (400 ml) can quartered artichoke hearts in water, drained. shopping list
- • 1⁄4 cup cups capers, drained and rinsed. shopping list
- • Chopped fresh parsley shopping list
- • Grated fresh Parmesan cheese shopping list
How to make it
- 1. Cut chicken into 1-in (2.5cm). pieces.
- 2. Combine chicken, 1 Tbs. of the oil and rub in a large bowl; toss to coat.
- 3. Heat remaining oil in a skillet over medium-high heat 1–3 minutes or until shimmering.
- 4. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. See Photo
- 5. Remove chicken from skillet; set aside.
- 6. Meanwhile, pour broth into bowl, cover and microwave HIGH 8–10 minutes or until broth comes to a boil.
- 7. On clean cutting board, chop onion. Add onion to skillet; cook 10–20 seconds or until onion is and fragrant.
- 8. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
- 9. Zest lemon to measure 1 Tbs.
- 10. Juice lemon to measure 2 Tbs.. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet.
- 11. Cook, covered, 1–2 minutes or until heated through.
- 12. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
- 13. Serve. See Photo
- Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.
- All ya need is some chewy Italian bread and a jug of dry white.
People Who Like This Dish 4
- jlv1023 Ansonia, Connecticut
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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