Chicken Piccata Pasta
If you're looking to cook something light, filling and summery, this Chicken Piccata Pasta recipe is the one for you. Chicken, pasta, and capers are tossed in a decadent lemon butter cream sauce. What is not to love about that?! Before we start, there are a couple of tips I would like to mention that may be useful. First, before adding your butter, make sure to remove the skillet from the heat source and let it rest for a couple of minutes. Adding butter too soon on a high heat will cause the milk fats in the butter to separate and prevent the creamy texture we are looking for. Second, use a stainless steel skillet or enameled cast iron. You will get a better sear on your chicken breast if you do. Okay, that is all! We hope you love this as much as we do!
Ingredients
- 3 chicken breasts
- 8 oz cooked linguine noodles
- 1/4 cup heavy cream
- 1 1/2 cup chicken stock
- 4 tbsp butter
- 1 lemon juiced
- 1 lemon sliced (optional)
- 1 shallot- halved and sliced into thin moons
- 1 tbsp minced garlic
- 2 cups shredded kale
- 1/4 cup capers
- salt and pepper to taste
- 1-2 tbsp avocado oil
- fresh thyme to garnish
Directions
- Step 1 Place the chicken breasts in a zip lock bag or between sheets of plastic wrap.
- Step 2 Pound the chicken with a meat tenderizer until the breasts are uniform in size. * Do not tenderize the chicken until it starts tearing apart.
- Step 3 Once tenderized, season each side of the chicken breast with salt and pepper.
- Step 4 Place a braising pan or large skillet over medium/high heat. Add 1-2 tbsp of avocado oil.
- Step 5 Once hot and shimmering, add the chicken breasts. Cook about 5 minutes or until browned. They will be ready to flip when they easily release from the skillet.
- Step 6 After the first side is browned, flip the breasts and add the shallot. Cook 1-2 minutes.
- Step 7 Add garlic and cook 1-2 minutes.
- Step 8 Add chicken stock and let simmer until reduced in volume by half.
- Step 9 Remove the skillet from the heat and let rest for 1-2 minutes.
- Step 10 Add in your butter and stir constantly until fully incorporated.
- Step 11 Once fully incorporated, add in heavy cream, lemon juice, kale, and capers. Stir.
- Step 12 Return to heat on low. While preventing a full simmer, heat until the kale is wilted. Taste for salt.
- Step 13 Toss in the cooked linguine. Serve with lemon slices and fresh thyme (optional).