I subscribe to a fun service from a website called You’ve Got Supper. Each week they email me a week’s worth of main course recipes from which they’ll automatically generate a shopping list for any of the recipes I choose. This pasta piccata dish is inspired by a really yummy recipe from the You’ve Got Supper site for chicken piccata. The thing that I like about this chicken piccata recipe is the crunchy capers. Sautéing them really brings out a nice flavor and the crunchiness makes them extra delicious. I could eat just the crunchy capers and call it dinner.
Yield: 4 servings
- 1 lb fusilli pasta
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 4 Tbsp capers, rinsed, drained, and patted dry
- 1 cup cooked rotisserie chicken, cut into bite size pieces
- 1 1/2 cups chicken broth, divided
- 4 garlic cloves, minced
- 1 small yellow onion, diced
- 2 Tbsp flour
- juice of one lemon (plus a little zest, if you really like lemon)
- 1 1/2 tsp honey
- 1/4 cup flat leaf parsley, chopped
- salt and pepper, to taste
Cook pasta in boiling, salted water according to package directions. Drain.
Meanwhile, heat the extra virgin olive oil in a large pan over medium high heat. Add the capers and cook until the capers begin to brown (about 1 -2 mins; I like my capers really crunchy, so I leave them in a bit longer). Remove capers with a slotted spoon and set aside. Reduce heat to medium.
Melt 1 Tbsp butter in the pan with the olive oil. Add the onion and cook until just translucent, then add the garlic and cook one minute longer (be careful not to burn the garlic). Add the flour and stir to combine with the onions and garlic. Let cook for about 2 minutes. While whisking, slowly add half the chicken broth. Bring to boil, lower heat, and let the mixture reduce by half. Add a bit more chicken broth (about 1/4-1/2 cup), lemon juice (with some lemon zest if you’re feeling zingy), and honey. Stir in the cooked chicken to heat through. Toss in the pasta, stir to combine, add 1 Tbsp butter, stir some more and add the remaining chicken broth (enough so that the sauce evenly and nicely coats the pasta). Stir in the parsley and season with salt and pepper, if desired. Serve in big bowls with the capers sprinkled on top.
I actually didn’t make this dish with the flat leaf parsley. I usually grow it in the yard but the deer have sadly eaten it right down to the ground. However, I highly recommend adding the parsley if you can.
Though I used chicken in this recipe, you could easily substitute shrimp or even a can of tuna (I’d use the tuna packed in oil rather than in water though).
The tally of the cost of this meal will be difficult because I don’t have the exact prices for many of these ingredients. However, I’ll give it a try.
pasta: FREE to us — thanks, Posey — but would normally cost about $2
rotisserie chicken: $1.66 (1/3 of a $4.99 chicken)
chicken broth: hmm, not much since I made it. Let’s say $.25.
capers: $.57 (1/4 of a $2.29 jar)
onion & garlic: $.75? That’s probably high.
butter & olive oil: let’s call it $.50.
flour & honey: something negligible like $.10.
Grand total: $6.82
Cost per serving: $1.71