Chicken Piccata Pasta in a White Wine Sauce Recipe (Sip Bite Go)
Hello to all my fellow lemon chicken recipe lovers! Today you’ll learn how to make chicken piccata pasta in a white wine sauce in this recipe. Other star ingredients include fresh lemons, capers and cherry tomatoes. This is an easy one pan pasta dish (plus a pot for boiling the pasta). It’s a complete meal in itself, but in this post you’ll also learn ideas for what to serve with chicken piccata.
While making other components of this recipe, boil the pasta water and cook pasta to al dente. Make sure not to overcook pasta, because it will cook a little more when added to the sauce in the final step. When it’s done, drain the pasta, coat it with a drizzle of olive oil, and set aside.
Pound chicken breast tenders between two pieces of plastic wrap to 1/4 inch thick. Season the chicken with salt and pepper. Heat a large pan with deep sides to medium-high heat. Add olive oil, and once the oil is hot (it will appear shiny and sizzle when chicken is added), add the chicken. Brown each side of the chicken tenders until golden brown - about 3-4 minutes on each side. Remove chicken from pan.
Bring the pan the chicken was cooked in to medium heat. Add cherry tomatoes, olive oil, and a sprinkle of salt and pepper. Stir regularly for about 3 minutes, until cherry tomatoes begin to soften and wrinkle. Remove tomatoes from pan and set aside.
Use the same pan on medium heat to melt the butter with the garlic and shallots. Stir regularly for 1 minute, making sure the garlic does not burn. Add white wine and reduce liquid in half by whisking the garlic and shallots in the sauce for 1 minute. Add lemon juice and whisk for 1 minute.
Turn pan down to low heat, add butter, capers, parsley and the al dente pasta to the white wine sauce.
Add chicken to the sauce and let it simmer on medium-low for 2 minutes. Sprinkle with fresh grated parmesan, parsley or basil.