Chicken Piccata Pasta and Tassel Ridge® Iowa Lace…Perfect for a Light Dinner!

This Chicken Piccata Pasta has some spice along with some fairly light flavors. Chilled Tassel Ridge Iowa Lace, an off-dry white with grapefruit and tropical fruit on the nose and palate, is a nice pairing with both the spice and the light flavors in this Chicken Piccata Pasta.

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, sliced crosswise into ¼-inch thick pieces
  • 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 Lace


  1. 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 Lace. 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.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Lace

Iowa Lace is an off-dry white with grapefruit and tropical fruit on the nose and palate. Made from La Crescent grapes grown in our Iowa vineyards, Iowa Lace pairs well with chicken or fish. Serve chilled.