Chicken and pasta in a simple, silky lemon sauce.
You know those nights when you want comfort, elegance, and a meal that your family will inhale? This is your dish. I serve this meal for my family on a regular basis as it is so easy.
Traditional Piccata has capers, but my family is not a fan, so I omit the capers. The lemon adds a hit of elegance and when I make it with pasta from scratch… well…it is inhaled!
Also, this is so simple, you can make this on a busy night with your kids have sports or you have to be somewhere in a hurry.
Stay sassy friends.
Chicken Piccata Linguine with Steamed Broccoli
- 1 box linguine
- 3 boneless skinless chicken breasts
- 2 tbsp Flour
- 1/2 tsp salt and pepper
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 clove minced garlic
- 3/4 cup chicken stock
- 1/4 cup chopped parsley
- 3 tbsp lemon juice
- 2 tbsp parmesan cheese
- 1 bunch broccoli
- To prepare broccoli, put 2 cups of water in a pot. Put on the stove on high heat to boil. Once water has boiled, put broccoli either in steamer or in boiling water and cook for 4 minutes.
- To prepare linguine, put water in pot to boil. Cook according to package directions.
- To prepare chicken, while you are waiting for the pasta and broccoli to cook, slice the chicken into strips. Sprinkle with flour, salt and pepper.
- In a large fry pan, heat oil and butter over medium high heat. Cook the chicken until no longer pink, about 5 minutes. Add minced garlic. Cook another minute. Stir in chicken broth. Turn heat up to high and bring to a boil until slightly thickened, about 2 minutes. Stir in lemon juice and parsley.
- Your pasta should be done now. Drain the pasta and add to the chicken stock and lemon juice mixture. Add parmesan cheese and toss to coat.
- To serve-plate pasta and chicken first. Add the broccoli, add a couple scringes of salt (that is 2 turns from a salt mill.)