ORGANIC Chicken Piccata over Fresh Chitarra Pasta
with Endive, Orange & Walnut Salad
Cooking time
30 minutes
Servings
2/4
Calories
1200 /serving
The forza is with you! This Italian-themed supper is a big flex. Fresh spaghetti alla chitarra is a point of pride, paired with a buttery lemon-caper sauce. Meanwhile, a crisp endive and orange salad with toasted walnuts has Sicily written all over it.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Endives
- 14g Parsley
- 1 Lemon
- 1 Orange
- 1 Garlic clove
- 25g Chopped walnuts
- 225g Fresh spaghetti alla chitarra
- 7g Honey
- 10g Capers
- 30ml Vegetable demi-glace
- 60ml Heavy cream
Contains: Eggs • Milk • Sulphites • Walnuts • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Olive oil
Total Fat
72 g
Saturated Fat
23 g
Sodium
800 mg
Total Carb
87 g
Sugars
14 g
Protein
57 g
Fibre
13 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the root ends of the endives; separate the leaves. Cut crosswise into 2-inch pieces.
- Roughly chop the parsley leaves and stems.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then quarter.
- Roughly chop the capers.
- Juice the lemon.
- Mince the garlic.
Toast the walnuts & cook the chicken
- Pat the chicken dry; season with S&P.
- Heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the salad
- Meanwhile, in a medium bowl, combine the honey, ⅔ of the lemon juice, 2 tbsp olive oil (double for 4 portions) and S&P.
- Add the endives, orange and walnuts; toss well.
Make the sauce & combine the pasta
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and capers. Sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, pasta and ½ the reserved cooking water.
- Cook, stirring often, 2 to 3 min., until combined.
- Off the heat, add 2 tbsp butter (double for 4 portions), ½ the parsley and the remaining lemon juice; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Top with the chicken.
- Garnish with the remaining parsley.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
