Chicken Piccata Pasta
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The best part of chicken piccata is the lemon, butter, and caper sauce, so we added some pasta to the mix soak it all up. Radiatori pasta — a short, ruffled pasta said to have been created in the 1960s and named for its resemblance to radiators — features wavy ridges to increase the surface area and hold more of the lemony, buttery piccata sauce in each bite. Serve this pasta with a green salad with lemon vinaigrette and crusty bread for mopping up any buttery sauce and leftover capers.
Frequently Asked Questions
What are capers?
Capers are the unopened flower buds of the shrub Capparis spinosa, where they grow alongside caper berries, the fruit of the plant. Capers are very small and must be harvested by hand, after which they’re salted and pickled. Their briny flavors pack a punch in pasta and chicken dishes, as well as sauces like piccata.
What is a substitute for radiatori pasta?
If you can’t find radiatori, fusilli, rotini, and rotelle are good substitutes.
Notes from the Food & Wine Test Kitchen
Remove the pan from the heat before adding the cheese, and stir it in a bit at a time, along with the fresh chopped parsley, so it doesn’t clump up. For a firmer al dente texture, reduce the pasta cooking time by one minute.
Suggested pairing
Pair this pasta with a citrus-forward white, like Zenato Pinot Grigio delle Venezie.
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