This recipe combines classic chicken piccata with pasta and creamy vodka sauce. Serve with lemon wedges, and prepare for compliments.
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
1/2 cup flour
1/2 tsp. ground black pepper
1 lb. thin-cut boneless skinless chicken breast s
1/4 cup olive oil
2 cups CLASSICO Vodka Sauce Pasta Sauce
2 Tbsp. drained capers, rinsed
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook spaghetti as directed on package, omitting salt.
Meanwhile, combine flour and pepper in shallow dish. Dip chicken, 1 breast at a time, into flour mixture, turning to evenly coat both sides of each breast with flour mixture. Gently shake chicken to remove excess flour mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until done and golden brown on both sides. Transfer to paper towel-covered plate; cover to keep warm.
Discard any oil remaining in skillet; wipe skillet with paper towel. Add pasta sauce to skillet; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
Drain spaghetti; place in large bowl. Add 1/2 cup pasta sauce; mix lightly. Serve topped with chicken, remaining pasta sauce, capers and parsley.
Prepare using turkey or veal cutlets, adjusting the cooking time if necessary until meat is done.
Cut 1 lemon into wedges. Squeeze juice over each serving of cooked spaghetti and chicken.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.