Chicken Piccata Pasta

A light and not too saucy pasta. Would be nice cold too for BBQs.

Ingredients

• 300g pasta

• 500g chicken, boneless and skinless, chopped

• 1/4 tsp salt 

• 1/4 tsp pepper 

• 1/2 cup plain flour

• 2 tbsp butter unsalted

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1/4 cup white wine

• 1/2 cup stock

• 1/4 cup double cream

• 2 tbsp lemon juice

• 1/4 cup capers drained

• 1/2 cup Parmesan, grated

• 2 tbsp parsley chopped
  

Method

1. Cook the pasta, drain and set aside.

2. Season the chicken with salt and pepper and dredge through the flour, removing any excess.

3. In a large skillet add 1 tbsp of the butter, 1 tbsp of the olive oil and heat until butter has melted over medium high heat. Add the chicken pieces and cook until browned and cooked through, about 8 to 10 mins. Transfer the chicken to a plate.

4. Add the remaining butter, olive oil and garlic to a skillet on low and cook for 30 seconds until fragrant.

5. Add the wine and bring to a simmer, cooking until it reduces, about 30s to 1 min.

6. Add the chicken stock, lemon juice and capers and bring to a simmer

7. Stir in the double cream.

8. Add the chicken back to the pan, then stir in pasta.

9. Sprinkle in the Parmesan and toss until the pasta is coated.

10. Garnish with shredded Parmesan and chopped parsley.