Chicken Piccata with GF Pasta & Spinach

By Vic

Public ♥ 1 Add to Meal Plan

Prep Time

10 min

Cook Time

15 min

Servings

2 servings

Difficulty

Easy

12 oz chicken breast, sliced into 2 thin cutlets 6 oz gluten-free pasta, dry 5 oz baby spinach 1 tbsp olive oil 1/2 cup chicken broth 1 large lemon, about 2-3 tbsp juice 2 tbsp capers, drained 1 tsp cornstarch 2 tbsp cold water 1/2 tsp dried oregano 1/2 tsp garlic powder 1/4 tsp black pepper Salt, to taste 2 tbsp fresh parsley, chopped

1. Bring salted water to a boil and cook the gluten-free pasta according to package directions. Reserve about 1/2 cup pasta water, then drain. 2. Pat the chicken dry and season both sides with oregano, garlic powder, pepper, and a little salt. Heat olive oil in a large skillet over medium-high heat. Cook the thin chicken cutlets for about 3-4 minutes per side, until browned and the center reaches 165°F. Transfer to a plate. 3. Lower the heat to medium. Add chicken broth, lemon juice, and capers to the skillet. Scrape up the browned bits and simmer for about 2 minutes. 4. Mix cornstarch with cold water until smooth. Stir into the sauce and simmer for 1-2 minutes until lightly thickened. 5. Add spinach and cook just until wilted. Toss in the drained pasta, adding a splash of reserved pasta water if needed. 6. Return chicken to the skillet, spoon sauce over it, sprinkle with parsley, and serve.