Chicken Piccata Pasta

Submitted by kmalavey

"This came from Rachael Rae and quickly became a favorite at my house. I like it because it uses less fats than the usual fettuccine recipes I have made in the past. I usually add broccoli florets that I toss into the pasta for a few minutes at the end of it's boiling time. Great 1-dish meal!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 1⁄2 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 flour
• 1⁄2 cup white wine
• 1 lemon, juice of
• 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
• 1⁄4 cup chopped chives, for garnish

directions

1. 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.
2. 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.
3. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute.
4. 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. Adjust salt and pepper, to your taste. Top with fresh snipped chives.