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A delicious chicken piccata pasta dish for balsamic lovers.

Ingredients

  • 2 large chicken breasts, sliced in half
  • 1 1/2 C. flour
  • 1 – (16 oz.) bag Cervasi Fettuccini, cooked
  • 1 Tbsp. Cervasi Balsamic Vinegar
  • 2 oz. capers
  • 1 – (14 oz.) can Cervasi Quartered Artichokes, drained
  • 1 Tbsp. Cervasi Extra Virgin Olive Oil
  • 2 C. unsalted chicken stock
  • 1 red bell pepper, chopped1 1/2 Tbsp. butter
  • 1 1/2 Tbsp. butter
  • 2 1/2 Tbsp. fresh parsley
  • 2 Tbsp. lemon juice
  • salt and freshly ground pepper, to taste

Instructions

  1. Cook pasta as directed and drain, set aside.
  2. Lightly season chicken breasts with salt and pepper, then coat with flour. Sauté chicken in butter and olive oil over medium heat until each side is a light golden brown. Set aside.
  3. Add chicken stock, capers, red bell peppers, artichokes, lemon juice, and balsamic vinegar to a pan. Bring to a simmer and cook for 1-2 minutes. Add chicken and cook for 5 minutes.
  4. Add chicken and sauce mixture to plate with pasta, top with fresh parsley and serve.
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