Chicken Piccata and Fettuccine with Lime sauce

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
  • serves 4 

IntroductionSkip To The Recipe

We always enjoy having friends over for dinner. Last night was a wonderful evening just of that, friends over, children playing, parents sharing a glass of wine and cooking dinner. As the evening was quite impromptu, we had just lemon- lime pasta with chicken piccata my way.

The original piccata requires lemon juice, however I just had one lemon and therefore used key-limes for the chicken as well as the pasta.  The flavor was uplifted with the lime, the pasta was light and fresh. Great alternative considering that lately I have more limes in the house than lemons.

Giangi's Kitchen Signature


Nutrition Facts
Chicken Piccata and Fettuccine with Lime sauce
Amount Per Serving
Calories 536 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 82mg27%
Sodium 91mg4%
Potassium 442mg13%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 6g7%
Protein 10g20%
Vitamin A 1605IU32%
Vitamin C 36.1mg44%
Calcium 97mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Piccata and Fettuccine with Lime sauce

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 skinless and boneless chicken tights
  • 4 tablespoons unsalted butter
  • 2 peeled and chopped garlic cloves
  • 1/2 cup sweet Vermouth
  • 2 cups diced tomatoes
  • 1 tablespoon capers
  • 1/4 cup lime or lemon juice
  • 4 juiced limes
  • 1/3 cup heavy cream
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • 1/2 pound Fettuccine pasta



  2. In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the chicken tights and brown nicely on both sides.

  3. Add to the pan the sweet vermouth, garlic, the diced tomatoes, the capers, lemon-lime juices, salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.

  4. When the chicken is cooked through, add the remaining butter and swirl

  5. Serve hot.

  1. Bring a large pot of salted water to boil and cook the pasta according to package directions. When the pasta is done, drain and put the fettuccine back into the cooking pan.

  2. Add the butter, the milk, heavy cream and lemon juice.

  3. Stir over medium low heat, stirring constantly until the milk and cream are absorbed .


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