Chicken Piccata Pasta
This dinner is perfect for a special occasion and fast enough to whip up on a weeknight.
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!
- 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
- Cook pasta according to package instructions in boiling, salted water until al dente. Drain, and transfer to a serving platter.
- Meanwhile, 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.
- Add 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.
- Remove chicken from pan and place on top of pasta. Add remaining 1 Tbsp. butter to pan, and whisk vigorously to combine.
- Pour sauce over chicken and pasta. Garnish with fresh parsley.
Nutrition InfoPer 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
Note: Garlic is a high-FODMAP food. If you're particularly sensitive to it but still want that garlic flavor, researchers at Monash University in Australia recommend sauteeing a whole clove in oil and removing it before serving. Similarly, you can make your own garlic-infused olive oil. Why does this work? The irritating fructans in garlic are not fat soluble so they won't leach into the oil.