THE PAMPERED CHEF'S CHICKEN PICCATA PASTA
Make and share this The Pampered Chef's Chicken Piccata Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
- Meanwhile, pour broth into bowl, cover and microwave HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion. Add onion to skillet; cook 10-20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
- Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
- Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.
CHICKEN PICCATA PASTA
I came up with this recipe while contemplating what to do with leftover chicken. It turned out so good, I had to post it to preserve it. I didn't add all of the cooked pasta to the pan so I could preserve some for kids, and because I like a lot of sauce to cover my noodles.
Provided by Cook4_6
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta as directed on the package, set aside.
- While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
- Melt butter and oil in a large skillet/sauce pan.
- Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
- Add artichoke quarters, capers, broth and chicken.
- Slowly bring back to boil.
- Mix half and half and flour until smooth, add to boiling sauce to thicken.
- Remove from heat, then add spinach and noodles, toss.
- Top with parsley and parmesan.
- Serve immediately.
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
- Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
- Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
- Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
CHICKEN PICCATA PASTA
Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.
Provided by Sherri at the Beach
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
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