Ingredients

Chicken

• 1.8 kg (4 lb) boneless skinless chicken breasts, pounded to 1.5 cm / ½ inch thickness
• 60 g (½ cup) all-purpose flour, for dredging
• 1½ tsp (9 g) salt
• 1 tsp (2 g) black pepper
• 3 Tbsp (45 ml) olive oil, for searing

Piccata Sauce

• 6 Tbsp (85 g) unsalted butter
• 8 garlic cloves, minced
• 360 ml (1½ cups) chicken broth
• Juice of 4 lemons (about 120 ml / ½ cup)
• Zest of 2 lemons
• 80 g (½ cup) capers, drained
• Salt and pepper, to taste

Pasta

• 1 kg (2.2 lb) penne, dry
• Boiling salted water, for cooking
• 2 Tbsp (30 ml) olive oil

To Serve

• 150 g (1½ cups) parmesan, freshly grated
• Fresh flat-leaf parsley, chopped

Instructions

1. Cook penne in a large pot of well-salted boiling water 9–11 min until al dente. Drain, toss with olive oil, and set aside.
2. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches 3–4 min per side until golden and cooked through. Remove to a cutting board and tent with foil. Do not wipe the pan.
4. Reduce heat to medium. Add butter to the pan and let melt. Add garlic and cook 1 min until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits. Add lemon zest and capers. Simmer 4–5 min until slightly reduced. Taste and adjust salt.
5. Slice chicken into strips or leave breasts whole for portioning. Toss pasta in the pan sauce to coat.
6. Portion pasta into 10 containers (~100 g dry equivalent each). Top with chicken (~180 g). Spoon any extra sauce over the top. Pack parmesan separately (~15 g per portion) to add at reheating. Garnish with parsley. Refrigerate up to 5 days.

Macros

Whole Dish

Per Serving

710 kcal, 55 g protein, 24 g fat, 72 g carbs, 430 g volume