Chicken Piccata Pasta –

Name: Chicken Piccata Pasta –
Ingredients: 1/2 package linguini, broken in half; 600g chicken broth, divided; 1 tablespoon olive oil; 2 1/2 tablespoons lemon juice, plus 1 teaspoon zest, divided; 1/2 teaspoon kosher salt, plus more for seasoning; 4 uncooked thin-cut chicken breast fillets (4–6 ounces each); Ground black pepper, for seasoning; 42g all-purpose flour; 3 tablespoons butter, melted; 67g grated Parmesan cheese; 2 tablespoons capers; 2 tablespoons fresh parsley, chopped; 1/2 package (8 ounces) linguini, broken in half; 2 1/2 cups chicken broth, divided; 1/3 cup all-purpose flour; 3/4 cup grated Parmesan cheese; Step 1 Combine pasta, 2 cups broth, oil, 2 tablespoons lemon juice, and salt in pot. Stir to combine.; Step 2 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes, and select START/STOP to begin.; Step 3 When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.; Step 4 Season chicken with salt and pepper and coat in flour, shaking off excess. Brush both sides of chicken with melted butter.; Step 6 Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin.; Step 7 Cooking is complete when chicken is lightly browned. Stir parsley into the pasta, season with salt and pepper, to taste, and serve with chicken.

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Make this easy Chicken Piccata Pasta in the Ninja® Foodi™ 6.5-qt. | The Pressure Cooker that Crisps™ | Air Fryer.

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Ingredients

1/2 package linguini, broken in half
600g chicken broth, divided
1 tablespoon olive oil
2 1/2 tablespoons lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon kosher salt, plus more for seasoning
4 uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g all-purpose flour
3 tablespoons butter, melted
67g grated Parmesan cheese
2 tablespoons capers
2 tablespoons fresh parsley, chopped
1/2 package (8 ounces) linguini, broken in half
2 1/2 cups chicken broth, divided
1/3 cup all-purpose flour
3/4 cup grated Parmesan cheese
Step 1 Combine pasta, 2 cups broth, oil, 2 tablespoons lemon juice, and salt in pot. Stir to combine.
Step 2 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes, and select START/STOP to begin.
Step 3 When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4 Season chicken with salt and pepper and coat in flour, shaking off excess. Brush both sides of chicken with melted butter.
Step 6 Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin.
Step 7 Cooking is complete when chicken is lightly browned. Stir parsley into the pasta, season with salt and pepper, to taste, and serve with chicken.