I’ve been washing a LOT of dishes lately!  As such, I’ve been looking to make things that don’t require a lot of pots and pans.  When I bought the ingredients to make Chicken Piccata, I wasn’t thinking about how many pans I would dirty, not just in the making of the Piccata, but in a side dish of pasta and a hot vegetable to go with it. It got me thinking about how to make it all in one pot. We both liked it so I will make it again with one adjustment to the timing as note below. I hope you enjoy it as well!

Equipment: Large Pot

Ingredients:

• Olive Oil
• 1 pound of boneless skinless chicken breasts, pat dry with a paper towel, cut into 1-inch pieces, and seasoned with salt & pepper
• ½ cup white wine (you can use chicken broth if you prefer, but you may want to increase the amount of lemon juice if you do this)
• 1 lemon, zested
• 3 cups of chicken stock
• 8 ounces of dried spaghetti, broken
• 2-3 cups of fresh broccoli florets
• 2 Tbs butter
• ¼ cup of capers
• Chopped parsley
• Parmesan Cheese

To make the dish:

• Add about one Tablespoon of Olive Oil to a large pot on medium-high heat.
• When the oil is hot, add the seasoned chicken to the pot.  Sautee until browned, about 10 minutes.
• Deglaze the pot with the wine and cook until reduced by half or more.
• Add the lemon juice and chicken stock to the pot and bring to a boil.
• Add the spaghetti and broccoli to the pot (*see note about future preparations) and return to a boil.
• Reduce heat.
• Stir occasionally, cooking until pasta reaches desired consistency (about 10-12 minutes).
• Add butter and stir in until melted.
• Stir in capers and parsley and serve with Parmesan Cheese.
• *In the future, I will add the broccoli about halfway through the cooking of the noodles to prevent it from overcooking.

Wondering what wine to serve with the dish? Naturally, the wine that you used to cook the pasta. It will mirror those flavors easily. What wine did I use in my recipe? I used a white wine from Spain called Verdejo. It’s light, crisp, and inexpensive enough that I don’t mind using some for cooking. Similar to Pinot Grigio or Sauvignon Blanc, these would make good alternatives for the pairing.