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Chicken Piccata Pasta Toss

  • 1minutes
  • 611calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1 1/3 lbs chicken breast tenders, cut into 1 inch pieces salt and pepper

  3. 1 1/2 tablespoons butter

  4. 4 cloves garlic , chopped

  5. 2 shallots , chopped

  6. 2 tablespoons all-purpose flour

  7. 1/2 cup white wine

  8. 1 lemon, juice of

  9. 1 cup chicken broth or 1 cup chicken stock

  10. 3 tablespoons capers , drained

  11. 1/2 cup flat leaf parsley , chopped

  12. 1 lb penne rigate, cooked to al dente chopped or snipped chives , to garnish

Instructions Jump to Ingredients ↑

  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.

  3. Season chicken with salt and pepper.

  4. Brown chicken until lightly golden all over, about 5 to 6 minutes.

  5. Remove chicken from pan and return the skillet to the heat.

  6. Reduce heat to medium.

  7. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.

  8. Saute garlic and shallots 3 minutes.

  9. Add flour and cook 2 minutes.

  10. Whisk in wine and reduce liquid 1 minute.

  11. Whisk lemon juice and broth into sauce.

  12. Stir in capers and parsley.

  13. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

  14. Add chicken back to the pan and heat through, 1 to 2 minutes.

  15. Toss hot pasta with chicken and sauce and serve.

  16. Adjust salt and pepper, to your taste.

  17. Top with fresh snipped chives. ?

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