Chicken Piccata Pasta Food

Chicken Piccata Pasta image

Provided by Sherri at the Beach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, sliced
1/2 red pepper, sliced
5 garlic cloves, minced
8 ounces button mushrooms, sliced
1 teaspoon olive oil
3 boneless skinless chicken breasts
2 tablespoons capers
2 lemons
2 cups reduced-sodium chicken broth
8 ounces thin whole wheat spaghetti (or pasta of choice)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons parsley
2 tablespoons parmesan cheese

Steps:

Fill a pasta pot with water and set on burner (don't need to turn on yet).
Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
Add olive oil and sauté onions until just tender, 3-5 minutes.
Meanwhile slice the red pepper and mince the garlic.
Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
Slice mushrooms while this is going on.
Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
Turn water on to boil for the pasta. Add pasta and cook per box instructions.
Add capers, broth, salt, pepper and parsley to chicken pan.
Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.

Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Chicken Piccata Pasta image

Provided by Cook4_6

Categories European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

16 ounces thin spaghetti
2 -3 cups chicken, cooked and sliced
14 1/2 ounces chicken stock
6 tablespoons butter
2 tablespoons olive oil
1 cup dry white wine
6 tablespoons lemon juice
1/2 cup capers, drained
14 1/2 ounces artichoke quarters in water
1/2 cup half-and-half, fat free
4 tablespoons all-purpose flour
5 ounces spinach, fresh baby
1/4 cup parmesan cheese, shredded
1/4 cup parsley, fresh chopped

Steps:

Cook pasta as directed on the package, set aside.
While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
Melt butter and oil in a large skillet/sauce pan.
Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
Add artichoke quarters, capers, broth and chicken.
Slowly bring back to boil.
Mix half and half and flour until smooth, add to boiling sauce to thicken.
Remove from heat, then add spinach and noodles, toss.
Top with parsley and parmesan.
Serve immediately.