Gluten-Free Spring Medley Chicken Piccata

Serving Size:  2-3

Ingredients:

9 oz. Pappardelle’s Gluten-Free Spring Medley Fusilli Blend
3 boneless, skinless chicken thighs
3 tbsp. gluten-free flour
3 tbsp. Parmesan, grated
4 tsp. Bella Sol California Extra Virgin Olive Oil
Juice of 1 lemon
2 tbsp. capers
2 tbsp. butter
1 cup spinach, chopped
¾ cup chicken broth
Salt & pepper, to taste

Instructions: 

  1. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until just tender but still firm, stirring intermittently. Drain and toss with 2 tsp. of olive oil and spinach. Plate the pasta.
  2. Pat chicken thighs dry with paper towels. Season both sides with salt & pepper. Coat chicken thighs in flour.
  3. In a medium sauté pan, heat the remaining olive oil on medium-high heat. Add chicken and cook until one side is golden brown, about 5-7 minutes. Flip the chicken over and add butter. Cook for another 3-5 minutes.
  4. Add the chicken broth, capers and lemon juice to the sauté pan. Season with salt & pepper.
  5. Cook, occasionally spooning the sauce over the chicken, until sauce is thickened, about 2-4 minutes.
  6. Remove from heat and top pasta with chicken and Parmesan cheese. Season with salt & pepper. Serve & enjoy!