Chicken piccata with fresh whole wheat penne and kale

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

Chicken piccata with fresh whole wheat penne and kale

Chicken piccata with fresh whole wheat penne and kale

Soy-Free, Mediterranean, Protein Plus

2 Servings, 720 Calories/Serving

20 Minutes

Piccata, the name for both a sauce and a dish (and fun to say), is easy to make and full of flavor—a chicken and pasta dinner that’s great for any occasion.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 7 ounces fresh whole wheat penne
  • 10 ounces boneless skinless chicken breast strips
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 3 tablespoons grated Parmesan
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 ounces organic shredded kale or other leafy greens
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon capers
Chef's Tip
If making this dish for four people, cook the chicken in two batches, adding more oil to the pan between batches if needed.
Ingredient IQ
Typically used as a condiment or seasoning, capers are the preserved young flower buds of the caper bush. Because they are delicate, they must be picked by hand, after which they are dried and salted or brined. A few of these beautifully briny buds will help cut the richness of a dish.

Nutrition per serving

Calories 720, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 680mg (30% DV), Total Carb. 68g (25% DV), Fiber 9g (32% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 49g
Contains: Milk, Eggs, Wheat

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, Sesame.

Instructions

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

Wash produce before use

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Separate the penne so the noodles don’t clump together during cooking. Add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain, reserving 2 tablespoons [¼ cup] pasta cooking water.
While the water heats and the penne cooks, prepare the chicken.

2

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients; cook the kale

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside for the piccata. [Zest both lemons and juice 1 lemon; save the remaining zested lemon.]
  • Divide the Parmesan into two equal portions, one for finishing the piccata and one for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the garlic and kale (the kale in batches if needed) and cook until the kale is just wilted, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.

4

Make the piccata sauce; finish the dish

  • In a medium bowl, whisk together the flour, chicken broth, lemon zest, capers, 2 tablespoons [¼ cup] white wine (from your pantry) or water, and 2 tablespoons [¼ cup] melted butter (from your pantry) or oil until combined.
In the same pan used for the kale, whisk in the flour-broth mixture and bring to a boil. Reduce to a simmer and cook, whisking frequently and scraping up any browned bits from the bottom of the pan, until the liquid has thickened, 1 to 2 minutes.
Stir in the kale, chicken, penne, reserved pasta cooking water, and half the Parmesan and cook over medium heat until the kale and chicken are warmed through and the penne is coated with the sauce, 1 to 2 minutes. Remove from the heat and season to taste with salt, pepper, and lemon juice.

Serve

Transfer the penne to individual bowls, garnish with the parsley and remaining Parmesan, and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Divide the Parmesan.
  • Strip the parsley leaves.
  • Garnish with the parsley and Parmesan.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.