FreshDirectChicken Piccata with Spaghetti & Roasted Tomatoes, Raised w/o Antibiotics
Serves 2$11.49/Per Serving
$22.99/ea
Guaranteed Fresh
Allergens:
- Contains Milk
- Please note: FreshDirect's kitchen uses eggs, fish, milk, shellfish, soy, peanuts, tree nuts and wheat ingredients.
- Contains Wheat
This one-pan, Italian-American favorite gets its bold personality from capers and lemon, which bring just the right amount of bright, briny flavor. Here, they make a sauce for dressing up spaghetti and chicken, while roasted tomatoes add a deeply savory dimension.
Skill Level:
2 out of 3
Equipment You'll Need:
- Large Straight-Sided Pan or Large Pot
- Strainer
- Microplane
From Your Pantry:
- Olive Oil
- Salt
Heating Instructions
Ingredients:
- 1.5 oz. Capers
- 1 pkt. Parsley
- 1 Lemon
- 2 – 4 Garlic Cloves
- 1 cntr. Chicken Breasts
- 1.5 oz. Flour
- 1 stick Butter
- 8 oz. Chicken Stock
- 7 oz. Spaghetti
- 1 cntr. Tomatoes
Wash and dry the fresh produce. Rinse the capers thoroughly to remove the sharp vinegar taste. Finely chop the parsley. Zest the lemon into the chopped parsley then cut the lemon in half. Smash the garlic cloves. 2. Cook Chicken
Generously season each chicken breast with salt on both sides. Pour the flour onto a clean plate. Dredge the seasoned chicken breasts in flour. Heat a large straight-sided pan over medium-high heat. (This type of pan is recommended, since the intention is to cook the meal using only one pot.) Add 2 tablespoons of olive oil and swirl to coat pan. Shake off any excess flour from the chicken breasts. When the oil begins to shimmer, place the chicken in the hot pan. Cook the chicken, approximately 2 – 3 minutes on each side, until golden brown and cooked through.* Use a meat thermometer to check the internal temperature of the chicken has reached 155°F - 160°F. Remove the chicken breasts from the pan and set aside to rest. As it rests, the temperature of the chicken will continue to rise, ideally to a temperature of 165°F. 3. Cook Pasta
To the same pan, add ½ stick of butter (you will have extra), chicken stock, 2 cups of water, smashed garlic, rinsed capers, lemon halves, and spaghetti. Season with salt. Simmer for 12 - 15 minutes, over medium-high heat until pasta is al dente. Remove the lemon halves and squeeze the juice through a strainer. Add the chopped parsley, lemon zest, and tomatoes and toss to incorporate. 4. Plate and Serve
Divide the pasta evenly between 2 plates. Slice chicken breasts and place on top of the pasta. Drizzle the chicken with the extra pan sauce. *The USDA recommends cooking poultry to a minimum internal temperature of 165°F.
| Nutrition Facts |
| Serv. Size 1/2 kit, as packaged (503g) |
| Servings 2 |
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| Amount Per Serving
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| Calories 880 | Calories From Fat 470 |
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| % Daily Value * | |
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| Total Fat 56g | 86% |
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 Saturated Fat
29g | 145% |
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| Trans Fat
0g | |
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| Cholesterol 225mg | 75% |
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| Sodium 1030mg | 43% |
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| Total Carbohydrate 55g | 18% |
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| Dietary Fiber
5g | 20% |
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| Sugars
7g | |
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| Protein 42g | |
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| ** Contains less than 2 percent of the Daily Value of these nutrients. |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
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| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
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| Calories per gram: | |||
| Fat 9 · Carbohydrate 4 · Protein 4 | |||
Boneless Skinless Chicken Breast (Raised Without Antibiotics), Chicken Broth (Broth [Water, Chicken, Rosemary Extract {Antioxidant}], Chicken Flavor, Cane Sugar, Yeast Extract, Onion Powder), Spaghetti (Durum Wheat Semolina, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid, Ferrous Lactate), Butter (Cream [Milk], Natural Flavor), Lemon, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Capers (Capers, Water, Salt, Vinegar), Marinated Roasted Tomatoes (Tomatoes, Canola Oil, Extra Virgin Olive Oil, Salt, Garlic, Balsamic Vinegar, Lemon Juice [From Concentrate], Herbs), Organic Parsley, Garlic.
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ABOUT TYING
Our master butchers will tie your roast for you at no extra charge. The elegant, uniform shape of a tied roast allows it to cook evenly and makes for nice, even slices when serving.
When planning your meal, keep in mind that tied roasts take a little more time in the oven than untied ones
Remove the butcher's twine before serving.
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Standard PackagingA Styrofoam tray that is sealed in plastic — rigid enough to stack in the fridge, and free of charge. Meat in standard packaging is best when eaten within 3 days (stored at a refrigerator temperature of 38 degrees). For optimal freezing we recommend vacuum packaging.
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We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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