lunch

Chicken Piccata With Angel Hair Pasta

Name: Chicken Piccata With Angel Hair Pasta
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1/2 cup All Purpose Flour; 1/3 pound Angel Hair Pasta; 1 boneless Chicken Breast; 2 Tablespoons Capers; 1 cup Chicken Broth; 2 tablespoons Fresh Basil, chiffonade; 2 Garlic Cloves, finely diced; Kosher Salt and Black Pepper; 1 teaspoon Lemon Zest, freshly grated; 2 lemons; 3 tablespoons Olive Oil; 1/4 teaspoon Red Chili Flakes; 1/2 cup Roma Tomatoes, diced; 1 Tablespoon Unsalted Butter

“Chicken Piccata With Angel Hair Pasta takes roughly 45 minutes from beginning to end. One portion of this dish contains approximately 40g of protein, 32g of fat, and a total of 816 calories. For $3.17 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. 60 people found this recipe to be yummy and satisfying. A few people really liked this main course. It is brought to you by Foodista. Head to the store and pick up all purpose flour, butter, lemon zest, and a few other things to make it today. Overall, this recipe earns an excellent spoonacular score of 91%. Similar recipes are chicken piccata with angel hair pastan and asparagus, Scallop Piccatan on Angel Hair, and Angel Hair Pasta with Chicken.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

All purpose flour½ cup
Angel hair pasta⅓ lb
Chicken breast1
Capers2 tbsp
Chicken broth1 cup
Basilchiffonade2 tbsp
Garlic clovesfinely diced2
Kosher salt and pepper2 servings
Lemon zestfreshly grated1 tsp
Lemons2
Olive oil3 tbsp
Chili flakes¼ tsp
Roma tomatoesdiced½ cup
Butter1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Place cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half.
2
Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about inch thin. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and saute on each side until it becomes golden brown, about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.Begin boiling the pasta.Using the same skillet, add remaining olive oil and saute garlic until it becomes aromatic but not browned.
3
Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium high heat and allow the liquid to reduce by almost half. While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl.

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