Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chicken Piccata With Angel Hair Pasta

 
One serving costs about $3 One serving costs about $3

$3.00 per serving

60 people like this recipe

60 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 lunch,main course,main dish,dinner
spoonacular Score:92%

Spoonacular Score: 92%

 

Chicken Piccata With Angel Hair Pasta might be just the main course you are searching for. For $2.5 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 742 calories, 27g of protein, and 30g of fat. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 60 foodies and cooks. Head to the store and pick up basil, lemon zest, roma tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is awesome. Try Scallop Piccatan on Angel Hair, Angel Hair Pasta with Chicken, and Chicken and Angel Hair Pasta for similar recipes.

Ingredients

Servings:
0.5 cups
0.5 cups all purpose flour
all purpose flour
0.33 lb
0.33 lb angel hair pasta
angel hair pasta
1
1  boneless chicken breast
boneless chicken breast
2 Tbsps
2 Tbsps capers
capers
1 cup
1 cup chicken broth
chicken broth
2 Tbsps
2 Tbsps fresh basil
fresh basil
2
2  diced garlic cloves
diced garlic cloves
some
some black kosher salt
black kosher salt
1 tsp
1 tsp lemon zest
lemon zest
2
2  lemons
lemons
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 tsps
0.25 tsps red chili flakes
red chili flakes
0.5 cups
0.5 cups diced roma tomatoes
diced roma tomatoes
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
0.5 cups all purpose flour
0.5 cups
all purpose flour
0.33 lb angel hair pasta
0.33 lb
angel hair pasta
1  boneless chicken breast
1
boneless chicken breast
2 Tbsps capers
2 Tbsps
capers
1 cup chicken broth
1 cup
chicken broth
2 Tbsps fresh basil
2 Tbsps
fresh basil
2  diced garlic cloves
2
diced garlic cloves
some black kosher salt
some
black kosher salt
1 tsp lemon zest
1 tsp
lemon zest
2  lemons
2
lemons
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 tsps red chili flakes
0.25 tsps
red chili flakes
0.5 cups diced roma tomatoes
0.5 cups
diced roma tomatoes
1 Tbsp unsalted butter
1 Tbsp
unsalted butter

Equipment

aluminum foil
aluminum foil
wooden spoon
wooden spoon
wax paper
wax paper
frying pan
frying pan
knife
knife
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
wooden spoon
wooden spoon
wax paper
wax paper
frying pan
frying pan
knife
knife
whisk
whisk
bowl
bowl


Instructions

  1. Place cup of flour in a shallow dish.
  2. Using a sharp knife, slice chicken breast in half.
  3. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about inch thin.
  4. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.
  5. In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and saute on each side until it becomes golden brown, about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.
  6. Begin boiling the pasta.
  7. Using the same skillet, add remaining olive oil and saute garlic until it becomes aromatic but not browned.
  8. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth.
  9. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet.
  10. Raise the temperature to medium high heat and allow the liquid to reduce by almost half.
  11. While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.
  12. Drain the cooked pasta.
  13. Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly.
  14. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.00
Ingredient
½ cups all purpose flour
⅓ pounds angel hair pasta
1 boneless chicken breast
2 Tablespoons capers
1 cup chicken broth
2 tablespoons fresh basil
2 diced garlic cloves
1 teaspoon lemon zest
2 lemons
3 tablespoons olive oil
¼ teaspoons red chili flakes
½ cups diced roma tomatoes
1 Tablespoon unsalted butter
Price
$0.08
$0.32
$2.00
$0.62
$0.76
$0.16
$0.13
$0.17
$1.00
$0.50
$0.03
$0.12
$0.12
$6.00

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
806 Calories
39g Protein
31g Total Fat
93g Carbs
33% Health Score
Limit These
Calories
806
40%

Fat
31g
49%

  Saturated Fat
7g
47%

Carbohydrates
93g
31%

  Sugar
5g
6%

Cholesterol
87mg
29%

Sodium
990mg
43%

Get Enough Of These
Protein
39g
79%

Selenium
95µg
137%

Vitamin C
71mg
87%

Vitamin B3
15mg
79%

Vitamin B6
1mg
56%

Manganese
1mg
56%

Phosphorus
459mg
46%

Vitamin B1
0.45mg
30%

Fiber
7g
28%

Potassium
929mg
27%

Vitamin E
3mg
26%

Vitamin K
25µg
24%

Vitamin B5
2mg
23%

Folate
93µg
23%

Iron
4mg
23%

Magnesium
93mg
23%

Vitamin B2
0.37mg
22%

Copper
0.43mg
21%

Zinc
2mg
15%

Vitamin A
555IU
11%

Calcium
79mg
8%

Vitamin B12
0.28µg
5%

Vitamin D
0.22µg
1%

covered percent of daily need

Related Recipes