Chicken piccata pasta is one of the tastiest pasta recipes you’ll ever make.
Ingredients
- 8 oz dry spaghetti pasta
- 1 lb boneless skinless chicken breasts, cut into cubes
- 2 finely chopped shallots
- 3 tablespoons capers
- 3 cups low-sodium fat-free chicken broth
- 1 tablespoon olive oil
- 1/2 cup 2% milk
- 3 cloves minced garlic
- grated parmesan cheese
- salt
- 1 whole lemon juiced and grated
- fresh ground pepper
- thin lemon slices
- chopped fresh parsley
Instructions
Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.
After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.
Make sure that you’re stirring to prevent the chicken to stick to the pot.
Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.
Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.
Mix constantly.
After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.
Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.
