Combine Chicken Piccata with Pasta for a lighter, early spring dinner.

This Chicken Piccata Pasta has some spice and some fairly light flavors. Well-chilled Tassel Ridge Iowa Brianna, a sweet white, 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
  • 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


  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 Brianna. 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 Brianna

Iowa Brianna is a sweet white wine with apricot, peach, kiwi, and star fruit on the nose and pear, apple, and apricot on the palate. The acidity is perfectly balanced with the level of sweetness for a clean, lingering finish. Iowa Brianna pairs well with soft ripened cheese, salads that contain fruit, and aromatic spicy dishes including Thai or Indian cuisine. Serve chilled.