Chicken Picatta Recipe
Capers, spinach, lemon, tomatoes, green onions, parmesan, cavatappi
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.
- 3
Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add the capers, cherry tomatoes, and lemon juice. Cook for 3-4 minutes until the tomatoes start to soften.
- 4
Add Spinach and Combine
Add the fresh spinach to the skillet and cook until wilted. Slice the cooked chicken and return it to the skillet along with the drained cavatappi. Toss everything together to combine.
- 5
Serve
Plate the Chicken Picatta and sprinkle with chopped green onions and grated Parmesan cheese before serving.