Chicken Piccata Pasta

• temps total: 25 minutes

Ingrédients

8 ounces uncooked radiatori pasta

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 tablespoons extra-virgin olive oil

6 large garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

1/2 cup (4 ounces) dry white wine

1/4 cup drained capers

1/4 cup cold unsalted butter (2 ounces), cubed

1/4 cup fresh lemon juice, plus lemon wedges for serving

2 ounces Parmesan cheese, grated (about 1/2 cup)

1/2 cup chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. (For firmer texture, reduce cooking time to 7 minutes.) Reserve 1 cup pasta cooking liquid. Drain pasta; set aside.

Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and cook until evenly browned, about 3 minutes. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. Add reserved pasta, 1/4 cup reserved pasta cooking liquid, butter, and lemon juice. Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan and parsley. Serve with lemon wedges.

Nutrition

• Calories: 559 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 0 g
• Cholestérol: 180 mg
• Sodium: 952 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 35 g