Chicken Piccata Pasta with Linguine
Golden chicken, tender linguine, capers, and artichokes are coated in a creamy lemon sauce for a bright, comforting Italian pasta that's rich and full of fresh flavor.
Ingredients
- ½ lb Linguine
- 4 (6 oz) chicken breast
- ¼ cup flour
- Salt and pepper to taste
- 2 tbsp each butter and olive oil
- juice and zest from two lemons
- 1 cup heavy whipping cream
- 1 cup chicken stock
- 1 cup resevered pasta water
- ½ cup capers
- 1 cup chopped artichokes
- 2 tbsp chopped garlic
- ½ cup chopped onion
- 1 tbsp each chopped Italian parsley, and basil
Instructions
- Salt and pepper chicken
- Coat with flour
- Heat oil and butter Add the chicken brown on both sides (3-4 minutes per side)remove from skillet and set aside
- In the same pan add onion and garlic saute until tender and just beginning to brown
- Add heavy whipping cream, chicken stock, resevered pasta water, lemon juice and rind
- Simmer until thickens about 15 minutes
- Return chicken to pan
- Add capers and artichokes
- Simmer 5 minutes more
- Toss linguine with sauce top with chicken, sprinkle generously with Parmesan and Italian parsley