Chicken Piccata Pasta Toss recipe

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, prepare the chicken. Season the chicken breasts with salt and pepper.

Dredge the chicken breasts in flour, shaking off any excess flour.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.

Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chicken broth, lemon juice, capers, and garlic powder. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Return the chicken to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld.

Add the cooked spaghetti to the skillet and toss to combine with the sauce.

Remove from heat and stir in the remaining tablespoon of butter and chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary