**Pasta Piccata with Chicken: A Fast and Tasty Treat**
Pasta Piccata with Chicken offers a delicious variation on the traditional Chicken Piccata, showcasing a light and flavorful pasta dish in a piccata sauce crafted from butter, garlic, lemon, and capers. This recipe is ideal for hectic weeknights, providing a swift and simple meal that’s bursting with taste.
**Ingredients:**
– 8 ounces pasta (gluten-free for gluten-free)
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 pound boneless, skinless chicken breasts or thighs, diced
– 1 teaspoon Italian seasoning (or oregano)
– Salt and pepper to taste
– 1 small onion, chopped (optional)
– 2 cloves garlic, minced
– 1 pinch red pepper flakes
– 2 tablespoons all-purpose flour (gluten-free for gluten-free) (optional)
– 2 cups chicken broth
– 2 tablespoons lemon juice
– 1 teaspoon lemon zest
– 2 tablespoons capers
– 1 tablespoon butter
– 1 tablespoon parsley, minced
– Salt and pepper to taste
**Directions:**
1. Begin boiling the pasta as instructed on the package.
2. In the meantime, heat the oil and melt the butter in a large skillet over medium heat. Incorporate the chicken, seasoned with Italian seasoning, salt, and pepper, along with the onion. Sauté until the chicken turns golden brown, approximately 10 minutes.
3. Stir in the garlic, red pepper flakes, and butter, cooking until fragrant, about one minute.
4. Add the flour, stirring quickly and cooking for another minute.
5. Mix in the broth, lemon juice, lemon zest, and capers. Bring to a boil, then lower the heat and simmer for 5 minutes.
6. Stir in the butter and parsley, and adjust seasoning with salt and pepper to taste.
7. Combine with the cooked and drained pasta and savor!
**Options:**
– Mix in 1/4 cup sun-dried tomatoes, sliced, with the capers.
– Incorporate 1 cup artichoke hearts, quartered, with the capers.
– Fold in 2 cups baby spinach towards the end, mixing it into the sauce until wilted.
– Add 1/2 cup heavy/whipping cream (or milk, or half and half) at the end, blending it into the sauce.
– Sprinkle in 1/4 cup grated Parmigiano Reggiano (parmesan cheese) near the end, stirring it into the sauce until melted.
**Nutrition Facts:**
– Calories: 437
– Fat: 14g (Saturated 5g, Trans 0)
– Cholesterol: 101mg
– Sodium: 329mg
– Carbs: 52g (Fiber 2g, Sugars 4g)
– Protein: 36g
This Pasta Piccata with Chicken is bound to impress with its deep flavors and swift prep time, making it a perfect option for a filling meal.