Chicken piccata pappardelle

Make in under 15min: Chicken piccata pappardelle! Recipe:

This is no traditional chicken piccata recipe, but it’s a delicious meal and ready in 15 minutes!

Ingredients (serves 2-3):
20g butter
1 tbsp capers
1 clove garlic, minced
200-250ml cream (I used oat cream Oatly)
½ cup freshly grated parmesan
1/4 lemon, juice
2 chicken breasts
350g pappardelle
+ salt, pepper & olive oil to season

Pop a pot of salted water on to boil and then add pasta once boiling (cook as described on package). Heat your grill (or grill pan) and season your chicken with salt, pepper and a little olive oil. Add the chicken to the grill. If using a George Foreman then grill for about 10 minutes until juicy and white inside, and if in a pan on a medium to high heat, cook for about 5-6 mins on each side (time may vary as grill pan heat varies). Add butter to a separate pot on a low heat, let bubble and add garlic and capers. Stir together until fragrant (couple of minutes), and then pour in your cream. Once cream is hot, stir in the parmesan cheese until melted. You can either add in the lemon juice now or toward the end. I like to add it as I toss with the pasta as it's a bit more zesty - or you can go without lemon altogether! Take pasta straight from pot and place into sauce directly. Toss together and serve with chicken sliced on top. Pour any extra sauce from the pasta over the top! You can also make your sauce ahead of your pasta and chicken and just add a dash of any milk or a little extra cream to loosen it up!

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