One Pot Chicken Piccata Spaghetti
Miz Helen's Kitchen
Serves 6 to 8
Ingredients
8 tablespoons all-purpose flour, divided
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon thyme
1 pound chicken breast, boneless, skinless, cut into bite size cubes
3 tablespoons olive oil divided
1-1/2 tablespoons butter
3 cloves garlic, minced
1 cup half and half
3 cups chicken broth
Juice from one lemon
10 (ounces) spaghetti, broken in half
4 tablespoons capers, drained and rinsed
Zest from 1 lemon
4 tablespoon parsley
Directions
In a plastic zip lock bag, stir in 4 tablespoons flour, salt, pepper, and thyme.
Add the chicken cubes to the flour mixture. Close the bag and shake the chicken in the bag until the chicken is completely covered.
In a heavy dutch oven, on medium heat, add the 2 tablespoons olive oil and heat the oil. Add the chicken to the hot oil and cook, stirring until cooked through. Remove the chicken to a side plate and cover.
Lower the heat to medium low. Pour in the remainder of the olive oil and the butter. Stirring melt the butter and add the garlic and cook for 1 minute. Add the remaining flour and stir until a paste forms.
Add the half and half, broth, and lemon juice, stirring to make sure it does not stick to the bottom of the pot.
Add the spaghetti to the liquid mixture and stir the spaghetti into the liquid.
Increase the heat to a boil, stir constantly, then reduce the heat to low. Let the mixture to cook until the spaghetti is tender.
Stir in the capers, lemon zest and cooked chicken. Place the lid on the pot and let simmer for 10 minutes.
Remove the lid and add the parsley. It is ready to serve!