Chicken piccata with angel hair pasta

Name: Chicken piccata with angel hair pasta
Total time: 45 min
Yield: 2 servings
Ingredients: 0.5 cup flour; 0.33 pound angel hair pasta; 1 chicken breasts; 2 Tbsps capers; 1 cup chicken broth; 2 Tbsps fresh basil; 2 whole garlic clove; 2 servings salt and pepper; 1 tsp lemon peel; 2 lemon; 3 Tbsps olive oil; 0.25 tsps red pepper flakes; 0.5 cup roma tomatoes; 1 Tbsp unsalted butter

A classic Chicken Piccata With Angel Hair Pasta recipe that is easy to make and delicious to enjoy. It covers 34% of your daily requirements of vitamins and minerals, making it a nutritious meal option. Perfect for a special dinner date night or a family dinner. Similar recipes include Chicken Piccata with Angel Hair Pasta and Asparagus, Scallop Piccata on Angel Hair, and Angel Hair Pasta with Chicken.

Ingredients

flour

0.5 cup

angel hair pasta

0.33 pound

chicken breasts

capers

2 Tbsps

chicken broth

1 cup

fresh basil

2 Tbsps

whole garlic clove

salt and pepper

2 servings

lemon peel

1 tsp

lemon

olive oil

3 Tbsps

red pepper flakes

0.25 tsps

roma tomatoes

0.5 cup

unsalted butter

1 Tbsp

Method

Place cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half.
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.
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.
Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.
Drain the cooked pasta. Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta.
Serve immediately.

Nutrition:

816 kcal

Carbs

94 g

Fat

31 g

Protein

40 g

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