Hello foodie friends! It feels like I havent blogged forever. My hubby and I were on vacation last week in California. We had some much needed alone time hanging out at the beach and acting like kids in Disneyland. We had such a great time.. but I must say it feels so good to be home. I missed my kids like CRAZY! I honestly can say that I will never step foot in Disneyland without them again. Seeing all the people there with their own kids just made me wish ours were there with us the entire time! We have already started planning our next trip there with them next Christmas. I can’t wait!
As for this delicious pasta, it really is amazing. I just love Chicken Piccata. It is one of my favorite ways to eat chicken. When I saw this pasta version on Food.com I decided it would be a great dish to make Kale for Fathers Day. So that’s exactly what I did. Not only did he love it, the whole family did too! Capers MAKE this dish, so please dont be afraid of them. They are a delicious herb that make chicken piccata amazing. You can usually find them in the pickle aisle in your grocery store.
Directions: Combine the lemon pepper marinade and garlic in a large ziplock bag or bowl. Add in the chicken breasts. Seal bag or cover bowl and let marinate in the refrigerator for atleast 2 hours or overnight.
Grill chicken until thorougly cooked. Set grilled chicken on a plate. Tent with foil and set aside while you make the piccata sauce.
In a medium skillet, melt the butter. Add the flour. Stir until well combined. Whisk in garlic and chicken broth. Stir in capers and parsley. Simmer over medium-high heat for atleast 10 minutes.
(While sauce is simmering you can be cooking your noodles)
When noodles are cooked and drained of water, divide evenly among four bowls. Top noodles with slices of grilled chicken. Pour piccata sauce over the chicken and linguine. Garnish with grated parmesan cheese. Enjoy!