Chicken piccata with gluten-free fusilli

Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

25 – 35 Minutes

This is classic Italian-American comfort food updated in all the best ways. Piccata comes from the French word, piqué, which means “pricked” or “larded.” It refers to the butter in the lemon-caper sauce. We’ve left the butter out but kept the lemon juice, capers, and fresh thyme. We serve the dish on a bed of gluten-free quinoa pasta (which tastes as good or better than traditional wheat). If you miss the butter, feel free to add a tablespoon along with the lemon juice to finish the sauce.

Ingredients

  • ¼ pound Edison Grainery gluten-free quinoa fusilli
  • 1 cup chicken broth
  • 1 teaspoon arrowroot powder
  • 1 tablespoon capers
  • Fresh thyme
  • Two 6-ounce boneless skin-on chicken breasts
  • Peeled fresh garlic
  • 1 shallot
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 teaspoon red chile flakes (optional)
  • ½ head escarole
  • 1 d’Anjou pear

Instructions

1

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until tender, 10 to 12 minutes. Drain, reserving ¼ cup pasta cooking water.
While water heats and the fusilli cooks, prepare the sauce.

2

Make the piccata sauce

In a small sauce pot, bring the chicken broth, arrowroot powder, capers, and thyme to a boil. Reduce to a simmer; cook until thickened, 10 to 12 minutes. Remove from the heat; discard the thyme, and season to taste with salt and pepper. Cover to keep warm.
While the sauce simmers, prepare the chicken.

3

Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin-side down, and cook until well browned, 5 to 6 minutes. Turn and cook until firm and cooked through, 3 to 5 minutes.
Transfer to a plate to rest; cut into ½-inch slices. Do not clean the pan.
While the chicken cooks, prepare the vegetables.

4

Prep the vegetables; finish the pasta

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and finely chop the shallot.
  • Juice the lemon; set aside half for the salad.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In the same pan used for the chicken, warm 2 tablespoons oil over medium heat. Stir in the garlic, shallot, and as many chile flakes as you like; cook until fragrant, 1 to 2 minutes. Add the fusilli and reserved ¼ cup pasta cooking water; cook until warmed through, 1 to 2 minutes. Stir in up to 1 tablespoon lemon juice, parsley, and ¼ teaspoon sugar, if using. Season to taste with salt and pepper.

5

Make the salad

  • Trim the root end from the escarole; coarsely chop the leaves.
  • Cut the pear into quarters and cut away the core; thinly slice the fruit.
In a medium bowl, toss together the escarole, pear, remaining lemon juice, and 1 tablespoon oil.

6

Serve

Transfer the fusilli to individual plates. Top with the chicken; spoon over the piccata sauce. Serve the salad on the side.

Nutrition per serving: Calories: 730, Protein: 50 g, Total Fat: 28 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Carbohydrates: 72 g, Fiber: 15g, Added Sugar: 0 g (chicken broth contains trace amounts of organic cane sugar), Sodium: 820 mg

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