Rick’s Chicken Piccata and Pasta - The Olive Tap Recipes

Ingredients

• 8 oz Penne or other textured pasta that will hold the sauce
• 1 lb. boneless skinless chicken thighs
• 1 tsp sea salt
• ½ tsp black pepper
• ½ cup flour
• 3 Tbsp The Olive Tap’s Lemon Basil Olive Oil
• 2 cups of sliced (1/3 inch thick) Baby Bella Mushrooms, optional
• 8 garlic cloves, sliced thin
• Pinch red pepper flakes or slightly more to taste
• ½ cup dry white wine (such as Pinot Grigio)
• 1/3 cup brined capers, drained
• 1/4 cup butter
• 1/3 cup fresh squeezed lemon juice
• 1/2 cup grated Parmigiano Reggiano