The bright lemon-caper sauce for which chicken piccata is known plays equally well with other proteins, like swordfish, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli — or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas — into the pasta's boiling water in the last few minutes, and you've effortlessly managed to squeeze a green into this vegetarian dinner.
Full Recipe
Author
Ali Slagle | 2019-10-17
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