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Chicken Piccata Pasta Toss Recipe

Chicken Piccata Pasta Toss

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (231)

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Average Rating:

Total Reviews: 231

Showing 51-60 of 231

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  • on April 09, 2010

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    This was good, but lacked zest. My husband and I expected a little bit more out of a Rachael Ray dish. Thank you to those of you who commented about doubling or tripling the sauce. You were right!

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  • on April 06, 2010

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    I made this for a dinner party and it was a hit! I doubled the sauce recipe and it was perfect. So easy and fast to make. THIS IS A KEEPER!!

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  • on March 21, 2010

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    Of course I added extra garlic, but it was awesome. Definitely a keeper!

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  • on March 10, 2010

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    I only made this because I had all the ingredients on hand but I thought it was terrific! The capers really "made it" and definitely finish it with a sprinkle of parmesean. Will make again. PS I used curly parsley, just used less

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  • on March 07, 2010

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    I made this for my husband and I and we both absolutely loved it, and I am not even a fan of pasta. It was so easy to make and so tasty. I omitted the capers and wine, and added portabella mushrooms to suit our tastes. Easily as good, or better tasting, than chicken piccata from the restaurants! I am looking forward to making it again!

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  • on January 28, 2010

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    We really enjoyed this!! It was quick and easy to throw together and tasted great! I made a few small changes due to my family's taste - used chicken broth instead of white wine, left out the capers, and added a little extra lemon juice. Delish! Will definitely make it again!

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  • on January 26, 2010

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    I tried it tonite and it trned out pretty good! The kids loved it so will be making at again, however i did spice it up alittle by adding Cayene pepper!

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  • on January 17, 2010

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    I made this for dinner tonight and really enjoyed it! I don't agree with reviews that say it's too lemony. I also think a full pound of pasta is waaaaay too much for four servings and learned a long time ago to reduce by half the volume of pasta that Rachael calls out for. I added in chopped up artichoke hearts and it was delish!

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  • on January 15, 2010

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    The family thought it was great, and it was very easy to make. I did change it somewhat by using lemon pepper, additional 1/2 cup of parsley, 1/2 cup romano and 1/2 cup parmesan cheese during the simmer, Oliver soft white wine (bottled in Indiana, additional stock to let the flavors blend longer while cooking down, and topped it with Romano cheese when served. It will be a regular in the menu rotation.

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  • on January 03, 2010

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    Very good, easy dish to make. Little lemony, but we loved it. Used some Parmesan cheese and was delicious. Highly recommended.

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