Chicken Piccata Pasta Toss

(from SallyV’s recipe box)

Source: Rachael Ray

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Entree - Chicken

Ingredients

  • 2 T. olive oil
  • 1 1/3 lb. chicken breast cut into 1” pieces
  • Salt and pepper
  • 1 1/2 T. butter, divided
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 T. flour
  • 1/2 C. white wine
  • 1 lemon, juiced
  • 1 C. chicken broth or stock
  • 3 T. capers, drained
  • 1/2 C. flat-leaf parsley, chopped
  • 1 lb. penne rigate pasta, cooked to al dente

Directions

  1. Heat a deep nonstick skillet over medium high heat. Add 1 T. olive oil and the chicken to the pan. Season with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan.

  2. Return the skillet to the heat and reduce to medium. Add 1 T. olive oil and 1 T. butter, the garlic and shallots to the skillet. Sauté garlic and shallots 3 minutes. Add flour and cook 1 minute. Whisk in wine and reduce liquid for about 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.

  3. Add chicken back to the pan. Toss hot pasta with chicken and sauce and heat through, 1 to 2 minutes. Adjust salt and pepper, to your taste.

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