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Chicken Piccata and Spinach Pasta Serves 4

Garlic marinated chicken breasts sautéed and served over angel hair pasta in a lemon wine sauce with vegetables.

Chicken and Marinade

2 cloves of garlic, minced

4 tbsp extra virgin olive oil

2 tbsp chopped fresh parsley

3 tbsp fresh lemon juice

1/8 tsp pepper

1 ½ lb boneless chicken breast, cut into 2” strips or 1” chunks

Place the chicken in a large ziploc bag. Mix the all of the remaining ingredients from above in a small bowl and pour over the chicken. Marinate for at least 1 hour.

Sauté the chicken until no longer pink, and remove to a warm dish.

Sauce and Pasta

1 cup white wine

1 cup chicken broth

1 cup sliced mushrooms

2 tsp of seasoned salt

1 tsp garlic powder

1 medium onion, chopped

1 medium red pepper, chopped

2-3 cups fresh baby spinach, chopped

3 tbsps fresh lemon juice

2 tbsp corn starch

2 tbsp water

3 tbsp butter

1 tbsp fresh chopped parsley

1 ½ tsp dried basil

½ lb angel hair pasta

1 tsp extra virgin olive oil

In a medium saucepan, cook the wine over medium high heat until 1/3 of the wine has evaporated. Add the chicken broth, mushrooms, onion, red pepper, spinach, salt and garlic powder. Simmer 4-5 minutes. Add the lemon juice and continue cooking for 2 minutes.

In a glass measuring cup mix the water and corn starch until dissolved. Add the cornstarch mixture to the sauce stirring constantly until thickened. Immediately remove from the heat. Add the butter, parsley, and basil stirring until the butter has melted.

Cook the pasta according to package directions with the olive oil. Add the chicken to the sauce mixture and simmer while the pasta is cooking , stirring frequently.

Arrange the pasta on a platter or individual serving plates topped with the sauce and chicken mixture.

Garnish with grated parmesan cheese and chopped parsley if desired.

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