A recipe for chicken piccata pasta that is lighter on fat and calories, but bursting with the all the bright. summertime flavors of this traditional dish.
Zest and juice from one fresh lemon (approximately ⅓ cup)
½ cup reduced-sodium chicken broth
3 oz. capers, drained
1 tbsp. cornstarch
⅓ cup parsley, chopped
⅓ cup parmesan cheese
sea salt and pepper to taste
Instructions
Cook pasta according to package directions. Reserved ½ cup of the starchy cooking water and drain. Return pasta to hot pot, add reserved cooking water and zest of one lemon. Set aside.
Heat a large skillet over medium-high heat. Once the skillet is hot, add olive oil and chicken. Saute chicken for 3-4 minutes per side. Remove from the pan and keep warm. (Note: chicken will not be cooked all the way through at this point.)
Add onion and garlic to the pan. Sautee for 3-4 minutes or until onion is translucent.
Add wine to the pan to deglaze the pan. Reduce the wine by half (approximately 2-3 minutes).
Add lemon juice and chicken broth to the pan and stir to combine.
Add cooked chicken back into the pan and cook for 4-5 minutes or until the chicken is cooked through.
Dissolve cornstarch in about ¼ cup water and add to pan along with the capers. Constantly stir to thicken the sauce.
Once sauce has reached desired consistency, add chicken and sauce to pasta. Toss with parmesan cheese and parsley.
Add salt and pepper to taste and serve warm.
Recipe by Becky's Best Bites at https://beckysbestbites.com/skinny-chicken-piccata-pasta/