Chicken Piccata and Fettuccine with Lime Sauce

Ingredients

For the Chicken:
Chicken tights, skinless and boneless
4 tablespoons of butter
2 garlic cloves, peeled and chopped
½ cup sweet Vermouth
2 cups diced tomatoes
1 Tbsp. capers
¼ cup lemon –lime juice
Salt and pepper
For the pasta:
4 limes, juiced
1/3 cup heavy cream
½ cup whole milk
3 tablespoon unsalted butter
½ package (250gr) Fettuccine Pasta by De Cecco

Preparation

1
For the Chicken:
2
In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the chicken tights and brown nicely on both sides.
3
Add to the pan the sweet vermouth, garlic, the diced tomatoes, the capers, lemon-lime juices, salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.
4
When the chicken is cooked through, add the remaining butter and swirl.
5
For the Pasta:
6
Bring a large pot of salted water to boil and cook the pasta according to package directions. When the pasta is done, drain and put the fettuccine back into the cooking pan.
7
Add the butter, the milk, heavy cream and lemon juice.
8
Stir over medium low heat, stirring constantly until the milk and cream are absorbed .

 



About

We always enjoy having friends over for dinner. Last night was a wonderful evening just of that, friends over, children playing, parents sharing a glass of wine and cooking dinner. As the evening was quite impromptu, we had just lemon- lime pasta with chicken piccata my way.

The original piccata requires lemon juice, however I just had one lemon and therefore used key-limes for the chicken as well as the pasta. The flavor was uplifted with the lime, the pasta was light and fresh. Great alternative considering that lately I have more limes in the house than lemons.

Bon Appetit!

Giangi

Yield:

4

Added:

September 8, 2012

Creator:

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