Tested till perfect Chicken Piccata Linguini

Chicken Piccata Linguini

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2010

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 7 minutes
  • Portion size 4


  • 12 oz 12ozlinguine
  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 tbsp 1tbspbutter
  • 1 tbsp 1tbspvegetable oil
  • 1 1clove garliccloves of garlic, minced
  • 3/4 cup 3/4cupsodium-reduced chicken broth
  • 1/4 cup 1/4cupchopped fresh parsley
  • 3 tbsp 3tbsplemon juice
  • 2 tbsp 2tbspcapercapers, drained and rinsed
  • 1/4 cup 1/4cupgrated romano cheese
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In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, slice chicken on bias into 1/4-inch (5 mm) thick strips; sprinkle with flour, salt and pepper.

In large nonstick skillet, heat oil and butter over medium-high heat; cook garlic and chicken until chicken is no longer pink inside, about 5 minutes.

Stir in broth, scraping up any brown bits; bring to boil and boil until slightly thickened, about 2 minutes.

Stir in parsley, lemon juice and capers; add to drained pasta. Add cheese and toss to coat.

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Nutritional Information Per serving: about

cal 493 pro 29g total fat 11g sat. fat 4g
carb 68g fibre 4g chol 53mg sodium 888mg
potassium 312mg

% RDI:

calcium 9 iron 29 vit A 7 vit C 12
folate 86
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