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The best part of chicken piccata is the lemon, butter, and caper sauce, so we added some pasta to the mix soak it all up. Radiatori pasta — a short, ruffled pasta said to have been created in the 1960s and named for its resemblance to radiators — features wavy ridges to increase the surface area and hold more of the lemony, buttery piccata sauce in each bite. Serve this pasta with a green salad with lemon vinaigrette and crusty bread for mopping up any buttery sauce and leftover capers.
Notes from the Food & Wine Test Kitchen
Remove the pan from the heat before adding the cheese, and stir it in a bit at a time, along with the fresh chopped parsley, so it doesn’t clump up. For a firmer al dente texture, reduce the pasta cooking time by one minute.
Suggested pairing
Pair this pasta with a citrus-forward white, like Zenato Pinot Grigio delle Venezie.
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