Description
A bright, lemony, protein-packed pasta that’s light, fresh, and ready in about 25 minutes. All the classic piccata flavors with a healthier twist.
Ingredients
Pasta & Chicken
-
8 oz angel hair pasta (or protein spaghetti/chickpea/lentil pasta)
-
1 lb chicken tenderloins (or thinly sliced chicken breasts)
-
Salt & black pepper, to taste
-
2 tbsp olive oil, divided
For the Sauce
-
3 garlic cloves, minced
-
Juice + zest of 1 lemon
-
2 tbsp capers (or chopped green olives)
-
¾ cup low-sodium chicken broth
-
½ cup reserved pasta water (you may not need it all)
Finish
-
2 tbsp chopped fresh parsley
-
Optional veggies: 2 cups baby spinach or roasted asparagus
Instructions
1. Cook the Pasta
-
Cook pasta according to package directions.
-
Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken
-
Pat chicken dry; season generously with salt and pepper.
-
Heat 1 tbsp olive oil in a skillet over medium heat.
-
Sear chicken 3–4 min per side until golden and cooked through.
-
Transfer to a plate and slice into bite-size pieces.
3. Make the Piccata Sauce
-
Add remaining 1 tbsp olive oil to the skillet.
-
Add garlic; sauté 30 seconds.
-
Add capers, lemon juice, lemon zest, and chicken broth.
-
Scrape up brown bits.
-
Simmer 3–4 minutes to reduce slightly.
4. Combine
-
Add sliced chicken, pasta, and optional spinach to the skillet.
-
Toss well.
-
Add reserved pasta water 1 tbsp at a time until the sauce is glossy and clings to the noodles.
5. Finish
Stir in fresh parsley. Taste and adjust seasoning (more lemon, salt, or pepper as needed).
Notes
-
If the sauce is too tart: add a tiny pinch of sugar or honey.
-
Too thick: thin with a splash of pasta water.
-
Too thin: simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
-
For best texture, don’t overcrowd the pan when browning chicken.
Nutrition
- Calories: 400 cal Per Serving
- Fat: 14g
- Carbohydrates: 35g
- Protein: 36g