Chicken Piccata Meatballs and Capellini

Recipe by Dena Fenza. “Now, I love a good pasta dish, but pieces of chicken just don’t belong in my bowl—it's just not how we did it growing up, and you won’t typically find it in authentic Italian cuisine either. But these chicken meatballs? They’re an absolute game-changer!” Paired with Bionaturae’s Capellini from Italy, this dish is as mouthwatering as it looks. Enjoy for a comforting, delicious meal—that’s also packed with protein! 

Serves: 4

Instructions

1. In a bowl, combine the chicken, breadcrumbs, parsley, salt, pepper, eggs, Parmigiano, capers, and lemon zest. Form into balls. 
2. Heat butter and olive oil in a frying pan. Fry the meatballs for about 4 minutes on one side, then turn and saute for another 5 minutes until cooked through. Remove the meatballs from the pan and clean out any excess oil and butter.
3. For the sauce, heat 8 tablespoons of butter in a frying pan and add in garlic.
4. Sauté on low for 5 minutes and add in the wine.  Raise the temperature to low/medium and reduce the wine for about 5 to 6 minutes.   
5. Then season with salt, pepper, capers, and red pepper flakes.
6. In the meantime, cook the pasta according to packaging instructions. 
7. Into the sauce, whisk in 2 tablespoons of butter, lemon zest, and lemon juice.
8. Sauté for two minutes and add in the chicken broth. Simmer for two minutes.
9. Add in the Parmigiano and whisk until the sauce thickens.
10. Before draining the pasta, remove about 1 cup of pasta water. Drain the pasta.
11. Add a little pasta water to loosen the sauce.  Then get in the pasta and combine.
12. Sprinkle in the parsley and add back the meatballs, coat in the sauce and serve.
13. Use more pasta water to loosen the sauce if needed. Serve.