Chicken Piccata Spaghetti

Chicken Piccata is an Italian classic with a delicious lemony, buttery sauce with capers. We love it with chicken or fish. For a vegetarian option you could even make it with courgette. We’re serving ours with spaghetti but you can choose any pasta shape you like.

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Ingredients

lemon 1 (zest & juice)
capers 2 tbsp (drained)
cherry tomatoes 100 g (halved)
fresh parsley 1 handful (chopped)
chicken breast 4
butter 50 g
spaghetti 300 g

Method

Prep the ingredients

Zest and juice the lemon. Drain the capers. Halve the tomatoes. Chop the parsley.

Cook the pasta

Cook the pasta according to the packet instructions. Drain when cooked.

Cook the chicken piccata

While the pasta cooks, cook the chicken. Heat a dash of oil in a large frying pan over a medium heat. Cook the chicken breast on each side for 5 minutes until fully cooked through (check that internal temperatures has reached 75°C).
Add the butter to the pan and cook until it starts to turn golden brown, add the capers, lemon zest and a dash of lemon juice.
Baste the chicken breasts with the caper butter. Check the seasoning and adjust to taste.

Plate up

Serve the pasta topped with the chicken breasts, caper butter (make sure you get all the juices from the pan) and the tomatoes. Enjoy!

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