Spring Pasta & a Rosé

Here's a spin on the average chicken piccata. Make a pasta toss!

Light, flavorful pasta is a great way to bring in the new season. And of course, Rosé is always the best in Spring!


I used Rachael Ray's recipe of her Chicken Piccata Pasta Toss as a base:


2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced & zested
1 cup chicken broth or stock
3 tablespoons capers, drained
1 pound whole wheat angel hair pasta, cooked to al dente

1/4 cup of toasted panko crumbs


Brown the chicken in a large skillet with some olive oil, salt and pepper. Once browned, remove from pan and add the butter, red pepper flakes, garlic and onion. Saute for 2 minutes then add the flour and cook for another 3 minutes.

Meanwhile, cook the pasta in salted water.

Deglaze the pan with the white wine and let reduce for another minute. Add the lemon juice, chicken broth and capers to the sauce. Add the chicken back to the sauce, toss.

Add the pasta into the pan and coat the pasta with the sauce. Add toasted panko crumbs to add crunch and lemon zest for an extra zing. Serve immediately.

Wine Pairing


2012 Mira Rosé

100% Rosé of Pinot Noir, Napa Valley, barrel fermented in French oak barrels.

"Golden pink color. Rose petals, lily and wild strawberry on the nose. Finely detailed texture and a crystalline frame reveal notes of dried currant, wild strawberry and cumquats harmonizing in a subtle and graceful finish." (Mira website)

$27, worth every penny!