Hi All! It’s Gina from Kleinworth & Co. Have you fired up that grill yet? We love grilling season because we can take most of the kitchen work outdoors. It keeps the house cool & the dishes to a minimum. You have to love that because it gives you more time to do the fun things like hanging out with the kids in the yard. When we lived in Nevada we had that grill going year round. Rarely did we turn on the oven for anything other than baking desserts, which was really nice. Even though we are in a cooler climate now, seems we have our grill going every single night as soon as the snow melts & it is fantastic. One of our favorite easy dinner dishes is this Grilled Chicken Picatta. A little grilled chicken with some pasta with a light sauce is my idea of a perfect summer dish. It definitely takes care of all the cravings for a savory chicken dish, carb heavy pasta & that super tasty sauce. I like that this isn’t too filling, leaving plenty of room for s’mores later on.
This dish is an easy way to make a simple & delicious dinner tonight. I love making meals that can work well for family nights or when we have the neighbors over for a campfire. It’s great to create recipes that the guests fall in love with too. When they are asking for the details on how I whipped dinner together so quickly & easily I know I have a keeper. It’s always nice when everyone loves the meal & then we can enjoy good company all evening too. Makes for a lovely night of games, food & fun.
If you love grilled chicken & pasta – this one is for you!
Grilled Chicken Piccata
Ingredients
- 2 lbs boneless skinless chicken tenders
- **Pasta
- 1 16 oz bag tri color fussilli
- 1 tbsp extra virgin olive oil
- **Sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1/2 cup white wine
- 1 tbsp fine Italian flour
- 1 cup chicken broth
- 1 tsp white balsamic vinegar
- 2 tbsp capers- drained
- 2 tbsp butter
- 3-4 leaves fresh basil for garnish
Instructions
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**Chicken
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Preheat grill to 375 degrees
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Grill chicken until fully cooked throughout & juices run clear
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**Pasta
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Bring 2 qts of water & olive oil to a rolling boil in medium stockpot
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Once boiling - add pasta & cook approx 9-11 minutes stirring occasionally
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Remove & drain - set aside
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**Sauce
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In a medium saucepan heat olive oil & garlic for approx 1 minute
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Add wine - simmer 1 minute
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Stir flour &1 cup broth together & slowly pour into saucepan
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Cook & stir about 2 minutes or until thickened
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Stir in white balsamic vinegar, capers & butter
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To serve plate the chicken on top of a bed of cooked noodles & ladle sauce over the top
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Add basil on the side
Thank you so much for spending some time with me today. See you next time!
Looking for more great dinner recipes?
