Pâtes crémeuses au poulet piccata

Ingrédients

• 300 g (10.5 oz) orecchiette
• 1 tablespoon olive oil
• 20 g (1 tablespoon) unsalted butter
• 450 g (1 lb) chicken breast, cut into bite-size pieces
• 2 large garlic cloves, finely chopped
• 75 ml (1/3 cup) dry white wine
• Juice and zest of 1 lemon
• 75 g (1/2 cup) capers, drained
• 250 g ( 1 1/3 cup) double cream

Préparation

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large,...: Meanwhile, heat the olive oil in a large, deep pan or a Dutch oven and melt the butter in it. Add the chicken and cook for 8-10 minutes over medium heat until golden.

3. 3

   Stir in the garlic and continue to cook...: Stir in the garlic and continue to cook for another minute until fragrant.

4. 4

   Deglaze the pan with the white wine, then...: Deglaze the pan with the white wine, then stir in the lemon zest and juice.

5. 5

   Stir in the capers and double cream and...: Stir in the capers and double cream and bring to a simmer. Cook for 1-2 minutes on low-medium heat until the sauce thickens.

6. 6

   Add the cooked pasta to the pan and...: Add the cooked pasta to the pan and toss well. Season to taste and serve immediately.