Rick’s Chicken Piccata and Pasta
Ingredients:
8 oz Penne or other textured pasta that will hold the sauce
1 lb. boneless skinless chicken thighs
1 tsp sea salt
½ tsp black pepper
½ cup flour
3 Tbsp The Olive Tap’s Lemon Basil Olive Oil
2 cups of sliced (1/3 inch thick) Baby Bella Mushrooms, optional
8 garlic cloves, sliced thin
Pinch red pepper flakes or slightly more to taste
½ cup dry white wine (such as Pinot Grigio)
1/3 cup brined capers, drained
1/4 cup butter
1/3 cup fresh squeezed lemon juice
1/2 cup grated Parmigiano Reggiano
Directions:
Cook pasta according to package directions for al dente texture, reserving about ½ to 1 cup of the liquid to be used later. Drain the pasta and set it aside.
Cut the chicken into manageable sized pieces, season with salt and pepper, then coat lightly with flour, shaking off excess.
Heat the Olive Oil on medium high heat and cook the chicken turning every 3 or 4 minutes to brown all sides. Remove chicken from the skillet and set aside.
Add sliced mushrooms, if using, and cook for 3-4 minutes until well browned.
Add the garlic and cook for 1 or 2 minutes until it becomes fragrant and starts to lightly brown, then add the red pepper flakes and cook for 30 seconds more.
Add the wine and capers and bring to a boil, for about 1 minute.
Return Chicken to the skillet, then add the reserved pasta, 1/4 cup of the reserved pasta water, butter and lemon juice. Stir to combine and cook uncovered over medium heat, stirring often until sauce thickens and coats the pasta, about 3-5 minutes. If sauce is too thick, add some additional pasta water.
Remove from heat, stir in the Parmigiano Reggiano and season with additional salt and pepper to taste
(if desired, for garnish, you can serve with lemon wedges, chopped fresh parsley and more cheese)
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