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20 minutes
Dairy Free

Chicken Piccata

with Fresh Gemelli Pasta

Cooking time

20 minutes


2 / 4


788 /serving

Chicken Piccata, the classic Italian-American dish of chicken and pasta gets the Goodfood treatment in this lovely dish. Chicken thighs are pan-fried until golden brown and cooked with an irresistible mix of capers, garlic and lemon. The delicate spiral shape of fresh gemelli pasta is perfect for soaking up all the wonders of the lemon and parsley sauce. Sugar snap peas add unexpected brightness, texture and colour to this dish; perfect for your next pasta night!

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Lemon
  • 115g Sugar snap peas (or snow peas)
  • 20g Capers
  • 225g Fresh gemelli pasta
  • 9g Herb and lemon spice blend (spices, salt, granulated garlic, carrots, red pepper bell, sugar, sunflower oil, lemon oil)

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
24 g
Saturated Fat
4 g
1017 mg
Total Carbs
96 g
7 g
50 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Trim off and discard the ends of the snap peas; pull off and discard the string that runs the length of each pod. Thinly slice the garlic. Quarter the lemon. Roughly chop the parsley leaves and stems.
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Cook the chicken
In a large pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes on the first side. Flip the chicken and add the capers, garlic and the juice of 1 lemon wedge (double the lemon for 4 portions). Cook, partially covered, 4 to 6 minutes, until cooked through. Transfer to a plate leaving any brown bits (or fond) in the pan.
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Cook the pasta
While the chicken cooks, add the pasta to the pot of boiling water. Cook, 3 to 4 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta (reserve double the water for 4 portions); toss with a drizzle of olive oil to prevent sticking.
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Cook the sugar snap peas
In the pan of reserved fond, heat a drizzle of olive oil on medium-high. Add the sugar snap peas; season with S&P. Cook, stirring frequently, 1 to 2 minutes, until beginning to soften.
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Finish & serve
To the pan of sugar snap peas, add the drained pasta, ½ the parsley, the juice of 1 lemon wedge (double for 4 portions) and ½ the reserved pasta cooking water. Cook, stirring, 1 to 2 minutes, until thoroughly combined and heated through. If the pasta seems dry, gradually add the remaining pasta cooking water. Divide the finished pasta and vegetables between your plates. Top with the cooked chicken and remaining parsley. Garnish with the remaining lemon wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.