Chicken Piccata Pasta Toss |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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(Rachel Ray recipe with changes) Ingredients:
2 tablespoons extra virgin olive oil |
1 1/3 lbs chicken breast tenders, cut into 1-inch pieces |
salt and pepper |
1 1/2 tablespoons butter |
4 garlic cloves, chopped |
2 shallots, chopped |
2 tablespoons all-purpose flour |
1/2 cup white wine |
1 lemon, juiced |
1 cup chicken broth or 1 cup stock |
3 tablespoons capers, drained |
1/2 cup flat leaf parsley, chopped |
1 lb penne rigate, cooked to al dente |
chopped chives (for garnish) |
Directions:
1. Heat a deep nonstick skillet over medium high heat.
2. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
3. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.
4. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
5. Add chicken back to the pan and heat through, 1 to 2 minutes.
6. Toss hot pasta with chicken and sauce and serve.
7. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
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