Tonight’s dinner was an idea I had – of replicating a dinner I had a couple years ago. I used angel hair though any long pasta such as spaghetti or fettuccine would work. The sauce itself doesn’t need chicken, one could make it with all olive oil and vegetable stock for a vegan/vegetarian alternative (and leave the cheese out if desired). It has a great bit to the sauce, the caper brine and lime juice make a pucker that is great.
Chicken Piccata Angel Hair
1 lb angel hair pasta
3 Tbsp butter
1 Tbsp extra virgin olive oil
3 cloves garlic, minced (about 1 1/2 tsp)
3 Tbsp all-purpose flour
2 cups lower sodium chicken stock
2 Tbsp fresh lime or lemon juice
3 Tbsp capers, undrained and not rinsed
1/4 tsp or to taste fresh ground black pepper
1 12 to 13-ounce can chicken breast, drained
Bring a large pot of water to a boil. Cook the pasta for time on package and drain.
About 5 minutes before the water comes to a boil heat a large skillet over medium heat. Melt the butter and olive oil, saute the garlic in it till smelling like heaven. Add in the flour and stir till combined, cook for a couple minutes. Slowly add in the chicken stock till the sauce is smooth and thickening. Add in the chicken, breaking into small pieces, the capers and juice. Cook over a medium low heat till bubbly and thick. Add in pepper to taste.
Pull of the heat and toss with the hot drained pasta. Toss with 1/4 cup of Parmesan cheese and serve with more cheese if desired.
Serves 3 to 4.