Name: Italian Chicken Piccata with White Bean Pasta
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 1/2 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 4 garlic cloves, minced; 1 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup capers, drained; 1 (15-oz) can cannellini beans, drained and rinsed; 8 oz dry penne or rigatoni pasta (preferably made with '00' flour); 1/4 cup fresh parsley, chopped; 1/4 cup grated Parmesan cheese (plus more for serving)

Italian Chicken Piccata with White Bean Pasta

BakedCinnamon0086

This Italian Chicken Piccata with White Bean Pasta delivers on high protein, flavor, and comfort—all while being mindful of gout-friendly choices. Lean chicken provides ample protein without the purine overload of red meats or seafood, while cannellini beans boost nutrition and create a creamy, satisfying sauce that clings to every bite of pasta. Lemon, capers, and fresh parsley add bright, tangy notes that cut through the richness, and the technique of finishing the pasta in the sauce ensures flavor in every forkful. This is a weeknight-friendly, crowd-pleasing Italian dinner that’s as good for you as it tastes!

Ingredients

Instructions

Bring a large pot of salted water to a boil for the pasta. In a shallow bowl, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4-5 minutes per side, until golden and cooked through. Remove to a plate and cover loosely with foil.
Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds. Add chicken broth, lemon juice, and capers. Scrape up browned bits and simmer for 2-3 minutes.
Stir in cannellini beans and return chicken to skillet. Simmer gently for 3-4 minutes, spooning sauce over chicken until heated through.
Meanwhile, cook pasta until just shy of al dente. Reserve 1/2 cup pasta water, then drain pasta and add to skillet with chicken and beans. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
Remove skillet from heat. Sprinkle with Parmesan and parsley. Serve each chicken breast atop a generous spoonful of pasta and beans, spooning extra sauce over top. Garnish with more Parmesan if desired.