Chicken Piccata with Penne Pasta
This one-pot chicken piccata pasta is served with lemon capers and seasonal zucchini. It's a quick and easy Italian meal in less than 30 minutes.
Nutrition Facts
Ingredients
Instructions
Cook pasta according to package directions, drain and set aside. Meanwhile, make the chicken piccata.
In a medium-sized bowl, season chicken with salt and pepper.
Heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Add chicken to the pan in a single layer.
Brown chicken on one side for about 3 minutes, then flip and brown the other side for 3 minutes or until cooked through. Transfer to a clean plate and set aside.
Reduce the heat to medium and add 1 tablespoon olive oil, 1 tablespoon butter, garlic, and shallots. Saute for 3 minutes, stirring constantly.
Add zucchini and mushroom, saute for 4 minutes until just tender.
Add flour, stir and cook for 2 minutes. Make a well in the center of the vegetables and add in the wine and whisk until the liquid reduces, about 1 minute.
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Continue Reading at Jessicagavin →Chef's Notes
Whole wheat, gluten free, brown rice, quinoa or your favorite noodles can be substituted.
Whole wheat, spelt, or gluten-free flour can be used instead of all-purpose flour.
Top with Parmesan cheese if desired.
Serve with lemon wedges for extra tang if desired.
Chicken breast can be substituted for chicken tenders.
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Reviews from the Original Source
Super yummy! Makes a lot and reheats well too. Thanks for another great meal!
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