Chicken Piccata With Angel Hair Pasta

Chicken Piccata With Angel Hair Pasta

Description: Chicken Piccata With Angel Hair Pasta takes roughly 45 minutes from beginning to end. One portion of this dish contains approximately 40g of protein, 32g of fat, and a total of 816 calories. For $3.17 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. 60 people found this recipe to be yummy and satisfying. A few people really liked this main course. It is brought to you by Foodista. Head to the store and pick up all purpose flour, butter, lemon zest, and a few other things to make it today. Overall, this recipe earns an excellent chefcipe score of 91%. Similar recipes are chicken piccata with angel hair pastan and asparagus, Scallop Piccatan on Angel Hair, and Angel Hair Pasta with Chicken.

Weight watchers points: 22

Prep Time
45 minutes
Total Time
45 minutes

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  • 1/2 cup all purpose flour
  • 6004799623256651/18014398509481984 pound angel hair pasta
  • 1 chicken breast
  • 2 Tablespoons capers
  • 1 cup chicken broth
  • 2 tablespoons basil
  • 2 garlic cloves
  • 2 servings kosher salt and pepper
  • 1 teaspoon lemon zest
  • 2 lemons
  • 3 tablespoons olive oil
  • 1/4 teaspoon chili flakes
  • 1/2 cup roma tomatoes
  • 1 Tablespoon butter


  1. Place cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half.
  2. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about inch thin. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and saute on each side until it becomes golden brown, about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.Begin boiling the pasta.Using the same skillet, add remaining olive oil and saute garlic until it becomes aromatic but not browned.
  3. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium high heat and allow the liquid to reduce by almost half. While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl.
  4. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.
  5. Drain the cooked pasta. Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta.
  6. Serve immediately.