Healthy Chicken Piccata Pasta


600g diced chicken breast

450g fusilli

250ml white wine

250ml chicken stock

70g flour

2 shallots

2tbs capers

1 clove of garlic

2tbs extra-virgin olive oil

1tbs butter

1 lemon, juiced

Chopped parsley

Salt and pepper


1. Add the flour and black pepper into a shallow dish and mix together. Dice your chicken breast into chunks before dipping each chunk into the mix, coating each piece evenly. Set aside.

2. Take a large skillet and heat the olive oil and 1tbs butter over a medium-high heat. Add the chicken to the pan and continue to cook on a medium-high heat until the chicken is brown. When it’s cooked, remove the chicken from the pan and set to one side.

3. Pour the white wine into the hot pan and bring it to the boil on a high heat. Boil the wine until it has reduced by half, which should take approximately five minutes.

4. To chop your clove of garlic, peel away the skin, crush with the flat side of a knife and then chop the garlic horizontally and then vertically until it is in small pieces. Add to the pan along with 250ml chicken stock and 2 tbs capers. Squeeze in the juice of one lemon. Cook for five minutes on a medium-high heat before stirring in the chopped parsley.

5. Return the chicken to the pan and cook on a medium heat until the sauce thickens, which should take approximately 15 minutes.

6. While your sauce is continuing to cook, take a large pan and fill with water, adding a little salt to the water before bringing it to boil over a high heat. As soon as the water is boiling, add your pasta to the pan and return to the boil. Cook your pasta in accordance with the cooking time suggested on the packet, cooking for the maximum amount of time if you like your pasta soft, or for slightly less time if you prefer your pasta al dente. Once your pasta is cooked, drain well.

7. Remove the chicken pieces from the sauce, sharing it between four serving bowls before drizzling with a little sauce.

8. Add your drained pasta to the pan with the sauce and toss to coat evenly. Split the pasta between the four plates, giving it a quick stir to mix the chicken in with the pasta.

9. Finish by adding a little chopped parsley to garnish and serve immediately.