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Chicken Picatta Pasta
Chicken Piccata Pasta has bite-size pieces of tender-cooked chicken and pasta, all tossed in a flavorful lemon garlic caper sauce.
Ingredients
1 pound Cavatappi pasta or other large sturdy pasta
2 pounds boneless skinless chicken thighs
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 cup extra virgin olive oil
1 stick of butter, divided
1 tablespoon fresh garlic, minced
Zest from one lemon
1/2 cup fresh lemon juice, about 1 1/2 lemons
1/2 cup vermouth, or white wine
1 cup chicken stock
1/3 cup of capers, drained
2 tablespoons fresh parsley, minced
Instructions
- Place a large pot of water on to boil. Once it boils, add a little salt.
- Remove any fat and veining from the chicken thighs then cut into bite sized pieces.
- In a medium bowl, place flour, salt and pepper.
- Toss the chicken pieces in the flour and shake off excess.
- Add the pasta to the boiling salted water. Cook the pasta to a few minutes short of fully cooked. The pasta should still be chewy and a bit hard.
- While the pasta cooks, in a large brasier or high sided heavy skillet, place all the olive oil and half the butter and turn to medium high heat.
- Once the butter melts and the mixture becomes a little frothy, add half the coated chicken and cook for about three minutes on each side until cooked through. Remove to a plate.
- Add the remaining chicken and cook until fully cooked. Move to the same plate.
- Add garlic and cook for one minute then add the lemon juice and zest and reduce by half.
- Add the vermouth and again, reduce by half, scraping up any brown bits from the pan bottom.
- Add the stock and again, reduce by half.
- Remove from heat and stir in the remaining butter to form a somewhat thick sauce.
- Add the capers, then use a spider and remove the almost cooked pasta from the hot water and add to the pan along with the cooked chicken.
- Stir and add some pasta water and cook over medium heat until the pasta is fully cooked, adding more pasta water until the pasta is at the desired doneness.
- Stir in half the parsley and serve with additional parsley served over portions.
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