Chicken Picatta

You will need:

For the Chicken:

  • Juice of 1 Lemon
  • 3 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp oregano or basil
  • 2 boneless, skinless chicken breasts

For the pasta:

  • 2 cups dried penne pasta
  • 2 Tbsp butter
  • Juice of 2 lemons (6 Tbsp)
  • 1 Tbsp minced garlic
  • 1/2 cup fat free half and half
  • 2 tsp dried basil
  • 1/2 cup grated parmesan cheese


For the Chicken:

  1. Combine first 6 ingredients and mix well. Place chicken in a Ziploc bag and pour marinade over chicken.
  2. Marinate overnight in the refrigerator.
  3. When ready grill until done.
  4. Allow chicken to rest for a few minutes and cut into thin strips to serve over pasta.

For pasta:

  1. Cook pasta according to package directions.
  2. Reserve 1/2 cup of pasta water and drain.
  3. In same sauce pan, melt butter over medium heat.
  4. Whisk in garlic and lemon juice.
  5. Pour in half and half and whisk until hot. Add salt and pepper until taste.
  6. Add the parmesan cheese and basil and heat until cheese is melted.
  7. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.
  8. Toss in pasta.

Serve in pasta bowls with the chicken on top. Sprinkle more Parmesan cheese if you feel the need!

Adapted from!