Tassel Ridge® Chicken Piccata Pasta


  • 8 oz whole wheat spaghetti
  • 1 cup flat-leaf parsley
  • juice and zest from 1 lemon
  • 1 lb boneless skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • 2 Tbsp capers
  • ½ tsp crushed red pepper flakes
  • ½ cup Tassel Ridge Iowa Candleglow® White


  1. Cook pasta according to package directions. Drain pasta, reserving ½ cup of cooking water. Return pasta to pot. Add ½ cup parsley and lemon juice and zest. Toss together. Set aside. Thinly slice chicken crosswise into ¼-inch thick pieces. Season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of chicken. Cook until golden brown, 1 to 2 minutes per side. Transfer to bowl. Reduce heat to medium. Add remaining oil and chicken to skillet. Cook 1 minute. Turn chicken. Add garlic, capers, and pepper flakes. Cook 1 minute, or until golden brown. Return first batch of chicken to skillet. Toss to combine. Add Tassel Ridge Iowa Candleglow White. Simmer 2 minutes. Remove from heat. Sprinkle with remaining parsley. Toss with pasta, adding reserved pasta water as necessary. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa Candleglow® White

This recipe for Chicken Piccata Pasta has some spice and some fairly light flavors, so a dry white wine will complement this recipe nicely. My choice is Tassel Ridge Iowa Candleglow ® White. A dry white, it has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. Made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards, Iowa Candleglow ® White is best served chilled.— Bob Wersen, Owner, Tassel Ridge Winery