Chicken Piccata Pasta (with video link)

Finally got a video up, first one of 2026! I love this pasta and could dive through a bowl of it right now, mmm! It's easy--give it a try!

 

Link to my YouTube 'making of the recipe' video: https://youtu.be/lSP5RqKPLJs

Adapted from: https://www.foodandwine.com/chicken-piccata-pasta-8775045 

Recipe below contains my modifications. 

Ingredients:

8 oz. uncooked pasta (twisty/spiral shapes work best)

1 lb. boneless, skinless chicken thighs, cut into bite-size pieces

1 tsp. kosher salt

1/2 tsp. black pepper

3 T. extra-virgin olive oil

6 large garlic cloves, thinly sliced

1/4 tsp. crushed red pepper

1/2 c. Pinot Grigio (or other dry white wine)

1/4 c. drained capers

1/4 c. cold unsalted butter, cubed

1/4 c. fresh lemon juice 

2 oz. Parmesan, grated (about 1/2 c.)

1/3 c. chopped fresh parsley

 

Directions:

 

1. Prepare pasta according to package directions. When straining, reserve 1 c. of the cooking liquid. Set aside.

 

2. Meanwhile, season the chicken with the kosher salt and black pepper. 

 

3. In a skillet over medium to medium-high heat, heat the olive oil. Add the chicken; cook, undisturbed, until browned on one side (around 4 min), then stir to flip pieces and brown on other side.

 

4. Stir in the garlic and crushed red pepper and cook for another minute or so.

 

5. Stir in the wine and capers. Bring mixture to a boil, then let it reduce until about half.

 

6. Add the reserved cooked pasta, along with 1/4 c. of the reserved pasta cooking liquid, the butter, and lemon juice. Reduce heat slightly (to medium) and cook, stirring occasionally, until sauce 'clings' to pasta. You may need to add a bit more of the reserved pasta cooking liquid (I did).

 

7. Remove from heat and stir in the Parmesan and parsley. Serve and enjoy (a lot)! 

 

Crispy Portobellos with Marsala Sauce

This is sooo excellent! 10/10 all the way! And easy, too. If you love mushrooms, this dish is for you! Went with the recommended side of mashed potatoes, was a perfect pairing, highly recommend.

Link to original recipe: https://www.eatingwell.com/recipe/7944737/crispy-portobellos-with-marsala-sauce/

Recipe below contains my modifications.

Ingredients:

1/4 c. all-purpose flour

2 large eggs

1/2 tsp. salt, divided

1/2 tsp. coarse ground pepper, divided

1/4 c. panko

1/4 c. grated Parmesan cheese (the shelf-stable kind)

6 small or 4 large portobello mushrooms, stems and gills removed

4 T. olive oil, divided

1 medium or large shallot, sliced

1 tsp. chopped fresh thyme

1/2 c. low-sodium chicken broth

1/2 c. dry Marsala wine

1/4 c. crème fraîche (can sub sour cream if cannot find)

Directions:

1. Place flour in a shallow dish. In another shallow dish, lightly beat the eggs with 1/4 tsp. of the salt and 1/4 tsp. of pepper. In a third shallow dish, combine the panko and Parmesan cheese.

2. Coat each mushroom cap in flour, then in the egg, and then in the panko mixture.

3. Heat 3 T. of the olive oil in a large non-stick skillet over medium to medium-high heat. Add mushrooms (do NOT crowd; you will likely have to do two batches) and cook 2-3 min per side (should be lightly browned). Transfer to a plate and tent with foil.

4. Wipe skillet clean and place over medium heat. Add the remaining 1 T. olive oil, shallots, thyme, and remaining 1/4 tsp. each of salt and pepper to pan. Cook, stirring occasionally, until shallots are starting to brown (~2-3 min).

5. Stir in the chicken broth and Marsala. Bring to a simmer and keep simmering for 2 min.

6. Remove from heat and stir in the crème fraîche. Serve with the mushrooms and enjoy (a lot)!