Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1⅓

    pounds chicken breast tenders, cut into 1-inch pieces

  • Salt and pepper

  • tablespoons butter

  • 4

    cloves garlic, chopped

  • 2

    shallots, chopped

  • 2

    tablespoons all-purpose flour

  • ½

    cup white wine

  • 1

    lemon, juiced

  • 1

    cup chicken broth or stock

  • 3

    tablespoons capers, drained

  • ½

    cup flat-leaf parsley, chopped

  • 1

    pound penne rigate pasta, cooked to al dente

  • Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. 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. 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. 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. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.


Nutrition

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