Spaghetti Piccata Recipes

CHICKEN PICCATA PASTA

Steps:

• Season chicken with salt and pepper, then dredge the pieces in flour. Shake off excess flour. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken, working in batches, and sauté until chicken is cooked through, about 8 to 10 minutes. Wipe the skillet clean between batches. Transfer chicken to a plate.
• Reduce heat to low and add garlic and butter. Cook until fragrant. Add white wine, bring to a simmer and reduce slightly, about 1 minute. Add chicken stock, lemon juice, and capers. Bring to simmer and scrape the pan with the back of a wooden spoon to loosen the cooked chicken bits. Stir in heavy cream, if using. Return chicken to pan and add cooked angel hair. Add grated Parmesan and toss until pasta is coated in sauce.
• Garnish with parsley and serve immediately.

HEALTHY SHRIMP PICCATA PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute shallots in oil until tender. Add the shrimp, capers, lemon juice and garlic powder; cook and stir for 5-6 minutes or until shrimp turn pink., Drain spaghetti; toss with shrimp mixture.

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

EASY LEMON CHICKEN PICCATA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers. Serve immediately with pasta and chicken, garnished with parsley, if desired.

CHICKEN PICCATA PASTA TOSS

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.

SPAGHETTI PICCATA

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, heat olive oil in skillet over med. heat.
• Saute` mushrooms and garlic lightly for 2 minutes.
• Add white wine and lemon juice.
• Simmer over low heat until liquid has cooked down by one-half (about 4 min.).
• Stir capers into sauce and heat thoroughly.
• Add cooked spaghetti to skillet and season with salt and pepper.
• Sprinkle with parsley.
• Garnish with lemon wedge and serve.

CHICKEN PICCATA PASTA

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

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CHICKEN PICCATA PASTA

Steps:

• Slice chicken into bite size pieces. Thin slice garlic and set aside.
• Bring a pot of water to boil. Season with salt. Add pasta and cook until al dente; according to pasta package's cooking directions.
• Heat a wide large sauté pan on medium heat. Add half of olive oil. Season diced chicken with all black pepper and half of salt. Add seasoned chicken into the pan. Cook stirring few times until chicken is no longer pink and starts to develop some color (3-4 minutes)
• Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Microwave a cup of water in microwave safe container, mix in chicken bouillon. Stir to dissolve. Add to the pan. Bring to boil. Reduce heat to medium; cook for 5 minutes. Stir in heavy cream and remaining olive oil. Cook for 2-3 minutes on medium heat or until sauce slightly starts to thicken.
• Remove pan from heat. Stir in lemon juice, and butter. Taste and add little or all of remaining salt per taste.
• Add drained cooked pasta into the pan with Piccata Sauce. Top hot pasta with parmesan cheese. Toss gently to mix pasta and cheese into the Piccata Sauce. Garnish with fresh herbs and sliced lemon. Serve while hot. Sprinkle more parmesan on top before serving. (optional) Enjoy!