Better Homes and Gardens Lemon Chicken Pasta Toss |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a pasta dish with a very light lemony sauce. One of my favorites by far. Ingredients:
2 cups dried multigrain penne (6 ounces) |
12 ounces boneless skinless chicken breasts, cut into 1-inch pieces |
2 tablespoons all-purpose flour |
2 tablespoons olive oil |
1/3 cup finely chopped shallot |
2 garlic cloves, minced |
3/4 cup chicken broth |
3 tablespoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons capers, drained |
3 tablespoons snipped italian parsley (flat-leaf) |
freshly grated parmesan cheese (optional) |
Directions:
1. Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
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