What should I serve with Chicken Piccatta, rice or pasta?

Question

And if pasta is usually served with this dish, which type?

Answer 1

Oh please no rice no rice. The Italians would have a heart attack just thinking about it! Everytime I have piccatta I used linguine. Since piccatta is a light sauce, you need a light noodle, not something like rigatoni which is for heartier sauces. I think angel hair might be a little bit too dainty however. It's your dish though, be inventive!

Answer 2

there really isn't a rule on this...However I would use pasta...the type of pasta is completely up to you. Linguini, penne, angel hair, Those are three different ones i would use. If you are going to have it with pasta...make sure you make enough piccatta sauce to cover your pasta.
Rice would be better on the side.
And you could even make mashed potatoes and use the piccatta sauce as gravy.
Ask your taste buds what they think...

Answer 3

Either is fine, but I prefer the rice, especially rice pilaf (brown rice in oil and cook in seasoned chicken broth for basic rice pilaf).

Here's another recipe for a more advanced pilaf:

Rice Pilaf (from Alton Brown of Good Eats)
2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
Pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
Golden raisins and pistachios for garnish

Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

Answer 4

Not rice, it should be served over pasta, wide noodles.

Answer 5

Any type you want. But I'm partial to penne with my meat.

If you are serving kids then bowties are fun.

Any sturdy pasta will do. Not long thin pasta.

Answer 6

I'd go with the rice. Either a wild rice blend or a pilaf.

Answer 7

rice for sure