Chicken Piccata Bowl

Chicken piccata gets a glow-up in this enticing pasta bowl. If you enjoy lemon pepper flavor, be extra generous when adding freshly ground pepper to the breading.

Course: Salad

Keyword: healthy bowl, pasta, pasta bowl

Calories: 618kcal

Author: Genevieve Doll

Ingredients

2 medium chicken breasts, about 1 1/2 pounds
1/4 cup white flour
Zest of 1 lemon
1 1/2 teaspoon salt divided
Freshly ground pepper
5 tablespoons salted butter
4 cups uncooked Barilla rotini
1 bunch asparagus, bottoms trimmed, 2-inch slices
1/2 cup chicken or vegetable stock
3 tablespoons capers
2 tablespoons lemon juice
1/4 cup chopped parsley
Grated Parmesan for garnish

Instructions

Slice chicken breasts in half widthwise, achieving two thin slices per breast.
In a shallow dish, combine flour, lemon zest, 1 tsp salt and pepper. Coat each piece of chicken in flour mixture.
In a large sauté pan, melt butter over medium-high heat. Add chicken, and cook 3 minutes on each side, until lightly browned. Reduce heat if needed, so butter does not burn.
Meanwhile, bring a medium pot of water to boil, and cook pasta according to package directions.
Add asparagus, stock, capers and remaining ½ tsp salt to sauté pan, and cover with a lid. Simmer on low 5 minutes, until chicken is cooked through.
Remove chicken, and slice into ½-inch strips on the diagonal. Return to sauté pan, and stir in lemon juice and parsley.
Drain pasta. Top pasta with chicken, asparagus, lemon butter sauce and Parmesan.

Notes

TIP: Snap off bottom section of asparagus stalks
to easily remove tough ends.

Nutrition

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine