Creamy Chicken Picata Pasta with Kale
This Creamy Chicken Picata Pasta with Kale is bursting with flavor and perfect for busy weeknights or special dinners.
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Serving plates
Ingredients
- 4 skinless and boneless chicken breasts halved horizontally
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon garlic powder for seasoning
- 1/3 cup all-purpose flour for dredging
- 6 tablespoons unsalted butter for a rich sauce
- 3 tablespoons extra-virgin olive oil for cooking
- 1 shallot finely chopped to add sweetness
- 8 oz. baby bella mushrooms sliced for earthiness
- 6 oz. baby kale for a nutritious touch
- 3/4 cup chicken stock to create the sauce
- 1/4 cup fresh lemon juice for brightness
- 1/4 cup brined capers rinsed to add a salty punch
- 1 lb. cooked fettuccine pasta the perfect base
- Coarsely chopped parsley for garnish (optional)
Instructions
- Start by seasoning the halved chicken breasts with sea salt, black pepper, and garlic powder. Dredge each piece in all-purpose flour, shaking off any excess.
- In a large skillet, heat 3 tablespoons of olive oil and 3 tablespoons of butter over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.
- In the same skillet, add the chopped shallot and sliced baby bella mushrooms. Sauté for 3-4 minutes until mushrooms are tender and shallots are translucent.
- Pour in the chicken stock and fresh lemon juice. Scrape the skillet bottom to deglaze and bring to a simmer.
- Stir in the rinsed capers and baby kale. Cook for 2-3 minutes until kale is wilted and tender.
- Return the cooked chicken to the skillet and simmer in the sauce for 2-3 minutes. Add the remaining 3 tablespoons of butter, stirring until melted and creamy.
- Cook fettuccine pasta according to package instructions. Drain and add to the skillet with chicken and sauce, tossing to combine evenly.
- Plate the pasta and garnish with coarsely chopped parsley if desired. Serve immediately.
Notes
- Use chicken thighs instead of breasts for a richer flavor.
- Substitute baby kale with spinach or Swiss chard if preferred.
- Any pasta shape can be used instead of fettuccine.
- For a dairy-free option, replace butter with coconut oil or ghee.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.