Compared to most piccata pastas, this one scales back on butter to keep saturated fat low (which, in high amounts, can be triggering for folks with ulcerative colitis). Capers up the special-ness and add an antioxidant boost. Get the scoop on how we developed our UC Cooking Club recipes!
Total Time25 min
- 10 oz. dry angel hair pasta
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. unsalted butter, divided
- 1 lb. skinless, boneless chicken breasts, butterflied and then cut in half
- ½ tsp. kosher salt
- ¾ tsp. black pepper, divided
- 3 Tbsp. all-purpose flour
- 1 Tbsp. minced fresh garlic (or 1 tsp. if you're sensitive)
- ½ cup dry white wine
- 1 cup lower-sodium chicken broth
- 2 Tbsp. fresh lemon juice
- ¼ cup brined capers, drained
- ⅓ cup chopped fresh parsley
Per serving: 633 calories; 25g fat; 8g saturated fat; 106mg cholesterol; 519mg sodium; 59g carbohydrate; 3g fiber; 37g protein; 3g sugar; 39mg calcium; 3mg iron; 617mg potassium
Step 1Cook pasta according to package instructions in boiling, salted water until al dente. Drain, and transfer to a serving platter.
Step 2Meanwhile, heat oil and 2 Tbsp. of the butter in a large skillet over medium-high. Season chicken with salt and ½ tsp. of the black pepper. Coat evenly in flour, shaking off excess. Add chicken to skillet and cook, undisturbed, 3 minutes per side, until golden-brown. Transfer to a plate.
Step 3Add garlic to pan; cook 1 minute, stirring constantly. Add wine; cook 2 minutes, scrapping up browned bits from the pan, until reduced by half. Stir in broth, lemon juice, capers, and remaining ¼ tsp. black pepper. Add chicken back to pan, and simmer 5 minutes.
Step 4Remove chicken from pan and place on top of pasta. Add remaining 1 Tbsp. butter to pan, and whisk vigorously to combine.
Step 5Pour sauce over chicken and pasta. Garnish with fresh parsley.