My kids love it when I do “Build Your Own Pasta Night”.
It allows them to put exactly what they want in their bowl almost like being at a Buffet. Except, I don’t own that much food.
You can use absolutely anything you want. Everyone has different tastes.
I just happened to use what I had on hand.
I used some olives, capers, feta, roasted tomatoes (not pictured), and fresh basil (also not pictured).
For the roasted tomatoes, I just took some grape tomatoes, drizzled a little extra virgin olive oil over them, and a little salt and pepper. Then I roasted them at 375 degrees for 20 minutes, or until the tomatoes start to burst.
Afterwards, I sprinkled fresh chopped basil over them.
These things are so yummy. When you roast them, they become sweet and tangy and they start to produce their own juice. So, instead of doing a tomato sauce, I decided to just use these in place of it.
I chopped up extra fresh basil to sprinkle over top at the end if anyone wanted to.
A drizzle of olive oil and ………
a splash of lemon juice is always a great option when you are trying to keep it lighter instead of the typical heavy feeling pasta can take on sometimes.
That’s exactly what I did. : )
AND it was soooooooo good.
It’s a great chance to get creative and try all kinds of different toppings. This would be great for a Get Together also! Especially if you have picky eaters.
My husband loves Chicken Piccata. He also loves ANYTHING with capers. I hadn’t fixed it in a little while and the other night, I happened to have everything on hand that was needed.
ALMOST everything. Usually, the recipe I do calls for white wine. Since I didn’t have any of that, I used chicken stock. All that meant was that it would be a good substitute for the wine and my children wouldn’t be walking around bumping into things. J/K
It is actually a really easy, fast meal.
All you need is a some lemons, capers (which taste like mini olives and can be found right next to them in the grocery store), butter, spaghetti noodles, chicken stock, chicken breast and a little flour.
I guess you could call it a
30 minute 20 minute meal.
If you love lemons and olives, you will love this dish.
Recipe: Chicken Piccata
-4 skinless and boneless thin cut chicken breasts
– Salt/Pepper for seasoning
– All-purpose flour, for dredging
– 3 Tablespoons unsalted butter
– 5 tablespoons extra-virgin olive oil
– 1/3 cup fresh lemon juice
– 1/2 cup chicken stock
– 1 small jar of brined capers, rinsed
– 1 lb. Thin Spaghetti Noodles
– lemon slices for garnish
– Cook Thin Spaghetti Noodles according to package instructions.
– Salt/Pepper chicken breast and dredge in flour. Set aside.
– Meanwhile, heat olive oil in a large skillet over medium high heat.
– Cook chicken breast for 3 to 4 minutes on each side.
– Remove from pan and set aside.
– To the same pan, add lemon juice, chicken stock , and capers. Bring to a slow boil, scraping up any loose brown bits from chicken.
– Return chicken breast to pan and allow to simmer for 5 additional minutes.
– On a platter, layer spaghetti noodles.
– Remove chicken from sauce and layer on top of noodles.
– To the sauce, add butter and whisk until smooth.
– Throw in lemon slices and pour sauce over chicken.