Chicken piccata with romaine-apple salad and gluten-free fusilli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken piccata with romaine-apple salad and gluten-free fusilli

Dairy-Free, Mediterranean, Soy-Free, Gluten-Free

2 Servings, 710 Calories/Serving

25–40 Minutes

Chicken piccata gets a dairy-free makeover thanks to the thickening power of arrowroot. Quinoa pasta keeps the dish gluten-free, too.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces gluten-free quinoa fusilli
  • 1 cup vegetable broth
  • 1 teaspoon arrowroot powder
  • 1 tablespoon capers
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 or 2 organic shallots
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic romaine heart or other lettuce
  • 1 organic Fuji or other apple

Ingredient IQ

Arrowroot powder is one of our favorite paleo and gluten-free alternatives to flour or cornstarch. Derived from the arrowroot plant, a tropical herb, it has no real flavor of its own but thickens sauces without turning them cloudy.

Nutrition per serving

Calories: 710, Protein: 34g (68% DV), Fiber: 11g (44% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 80mg (27% DV), Sodium: 430mg (18% DV), Carbohydrates: 87g (29% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water.
While the water heats and the fusilli cooks, prepare the piccata sauce.

2

Make the piccata sauce

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

3

Prep and 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 and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest, then cut into ½-inch-thick slices. Do not clean the pan.
While the chicken cooks and rests, start preparing the rest of the meal.

4

Prep the remaining pasta ingredients; finish the pasta

  • Peel and finely chop the shallots.
  • 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 1 to 2 tablespoons oil over medium heat until hot but not smoking. Stir in the shallots and cook until fragrant, 1 to 2 minutes. Stir in the fusilli and reserved pasta cooking water and cook until warmed through, 1 to 2 minutes. Stir in the parsley, ¼ teaspoon [½ tsp] sugar (from your pantry), if using, and up to 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper. Remove from the heat.

5

Make the salad

  • Trim the root end from the romaine; coarsely chop the leaves.
  • Core and thinly slice the apple.
In a medium bowl, toss together the romaine, apple, remaining lemon juice, and 1 tablespoon [2 TBL] oil.

Serve

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

Kids Can!

  • Time the fusilli.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Assemble the salad.