Chicken Piccata Pasta Toss
This recipes uses all the flavors of classic Italian chicken piccata in this pasta dish tossed with chunks of juicy chicken breast. It's an easy all-in-one meal. Dovetailing Tip: Cook an additional 1 1/2 pound of chicken to use day 4 in Chicken Enchiladas.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 617
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 617
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breasts tenders, cut into 1-inch pieces
salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 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.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
