Chicken Piccata Pasta pairs well with the approach of autumn and changing temperatures.
This Chicken Piccata Pasta has some spice and some fairly light flavors. Tassel Ridge Iowa Candleglow® White, a dry white wine, is a nice pairing with both the spice and the light flavors in this Piccata.
Tassel Ridge® Chicken Piccata Pasta
- 8 oz whole wheat spaghetti
- ½ cup plus ½ cup chopped flat leaf parsley
- juice and zest from 1 lemon
- 1 lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp plus 1 Tbsp olive oil
- 2 garlic cloves, minced
- 2 Tbsp capers
- ½ tsp crushed red pepper flakes
- ½ cup Tassel Ridge Iowa Candleglow® White
Cook pasta according to package directions. Drain pasta, reserving ½ cup of cooking water. Return pasta to pot. Add ½ cup parsley, lemon juice, and lemon zest. Toss together. Set aside. Season chicken 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, or until chicken is cooked through (internal temperature should reach 165°F). Remove from heat. Sprinkle with remaining parsley. Toss with pasta, adding reserved pasta water as necessary. Serves 4.
Wine Recommendation—Tassel Ridge Iowa Candleglow® White
Iowa Candleglow® White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. A blend of La Crescent, Brianna, and Edelweiss grapes grown in our Iowa vineyards, Iowa Candleglow White pairs well with chicken, fish, or lightly seasoned pork. Or, just sip it by itself. Serve chilled.