Chicken Piccata With Pasta And Mushrooms Recipe

Name: Chicken Piccata With Pasta And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces whole wheat angel hair pasta; 1/3 cup all-purpose flour, divided; 2 cups reduced-sodium chicken broth; 1/2 teaspoon salt, divided; 1/4 teaspoon fresh ground pepper; 1 lb chicken cutlet, trimmed; 3 teaspoons extra virgin olive oil, divided; 1 (10 ounce) package mushrooms, sliced; 5 large garlic cloves, minced; 1/2 cup white wine; 2 tablespoons lemon juice; 1/4 cup fresh parsley, chopped; 2 tablespoons capers, rinsed

Servings: persons

16 ounces whole wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground pepper
1 lb chicken cutlet, trimmed
3 teaspoons extra virgin olive oil, divided
1 (10 ounce) package mushrooms, sliced
5 large garlic cloves, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
2 tablespoons capers, rinsed

1
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
3
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
4
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
5
Stir in parsley, capers, and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

1075

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces whole wheat angel hair pasta, 1/3 cup all-purpose flour, divided, 2 cups reduced-sodium chicken broth, 1/2 teaspoon salt, divided, and more.

Yes, Chicken Piccata With Pasta And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Piccata With Pasta And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions