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8 ounces uncooked radiatori pasta
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1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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3 tablespoons extra-virgin olive oil
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6 large garlic cloves, thinly sliced
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1/4 teaspoon crushed red pepper
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1/2 cup (4 ounces) dry white wine
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1/4 cup drained capers
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1/4 cup cold unsalted butter (2 ounces), cubed
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1/4 cup fresh lemon juice, plus lemon wedges for serving
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2 ounces Parmesan cheese, grated (about 1/2 cup)
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1/2 cup chopped fresh parsley
Chicken Piccata Pasta
This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.
Nutrition Information
141
Calories
18g
Carbohydrates
26g
Protein
353mg
Potassium
9g
Fiber
10g
Sugar
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