Chicken piccata with pasta
Ready in 25 min1 serving
669kcal · per serving
Protein45.8 g
Carbs66.1 g
Fat21.9 g
Ingredients
- 80 g Pasta, dry (uncooked)
- 150 g Chicken breast, raw
- 10 g Wheat flour
- 8 g Olive oil
- 10 g Butter (unsalted)
- 80 ml Vegetable stock
- 30 g Lemon
- 10 g Capers
- 20 g Rocket (arugula)
Steps
- Cook the pasta. Flatten the chicken breast, dust it with flour and brown in the oil for 4 min per side.
- Deglaze with the stock and lemon juice, add the capers and butter and reduce for 2 min.
- Toss the pasta in the sauce, top with the chicken and serve with the rocket.
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