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Chicken Piccata with Green Asparagus and Linguine

A fresh, bright pasta dish that features lean chicken, green asparagus, and a light lemon-caper sauce, perfect for weeknights or entertaining guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sauce and tomatoes
  • 125 g red cherry tomatoes Halved
  • 1/2 yellow lemon yellow lemon Juiced
  • 1/2 clove garlic Minced or crushed
  • 15 g capers
  • 1 tsp brown sugar
  • 50 ml vegetable broth To reduce calories, consider using low-fat broth
  • 1/2 tbsp black balsamic vinegar
  • 1.5 tbsp butter For the sauce
  • 1/2 tbsp olive oil For tomatoes
For the main dish
  • 120 g chicken fillet May contain: Milk (contains lactose), Gluten
  • 225 g green asparagus Ends trimmed
  • 90 g linguine Contains: Gluten
  • 1/2 shallot shallot Minced
  • 2.5 bunches flat parsley Chopped for garnish
  • Salt and pepper Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 200 degrees Celsius.
  2. Bring water to a boil in two large pots and prepare the broth.
  3. Mince the shallot, chop the parsley, and cut the cherry tomatoes in half.
  4. Squeeze the lemon and mince or crush the garlic.
  5. Trim the green asparagus and cook them in one pot for 1 to 2 minutes; plunge in cold water.
Cooking
  1. Mix cherry tomatoes, black balsamic vinegar, brown sugar, garlic, and olive oil in an oven dish; season with salt and pepper, then bake for 20 to 25 minutes.
  2. Cook the linguine for 8 to 10 minutes, covered, in the other pot; drain and set aside uncovered.
  3. Flatten the chicken fillet between parchment paper or plastic wrap; season with salt and pepper.
  4. Heat 1/2 tablespoon of butter per person in a sauté pan over medium-high heat and cook the chicken for 3 to 4 minutes per side; set aside in aluminum foil.
  5. In the same sauté pan, heat another 1/2 tablespoon of butter and cook the asparagus for an additional 3 to 4 minutes, seasoning with salt and pepper.
Sauce Preparation
  1. In the sauté pan used for the chicken, cook shallot for 1 to 2 minutes.
  2. Add 1/2 tablespoon of lemon juice per person, the broth, and capers; let it reduce for 3 to 4 minutes.
  3. Off the heat, add 1/2 tablespoon of butter per person and stir.
Assembly
  1. Add the cherry tomatoes and half the parsley to the sauté pan; incorporate the linguine gently and season with salt and pepper.
  2. Serve the linguine on plates with green asparagus on the side and the chicken on top of the pasta; garnish with remaining parsley.

Notes

For a healthy serving style, keep pasta to a palm-size portion and add extra asparagus or a side salad. This recipe can be adjusted for dietary preferences including gluten-free or lower-carb options.