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

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.

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

Category : KIOA Recipe of the Week Posted on September 18, 2017

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