Chicken Piccata Pasta Toss

Recipe by Dine Dish

My friend Amy made this the other day and it is so delicious! I asked for the recipe and can't wait to make it myself. I hope you enjoy this impressive dish as much as I did!

Top Review by ratherbeswimmin

This is a great Rachael Ray recipe. All in my family thought it was delicious. I only used 1/2 lb. penne because I wanted more sauce than pasta. The flavors are well balanced with a lovely lemony note. Very doable for a busy weeknight dinner. Thanks, KC Cooker.

Ingredients Nutrition


  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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