Chicken Piccata Pasta Toss

(Rachel Ray recipe with changes)

• Ready In: 30 mins
• Serves: 4
• Yields: 1 cup serving

Ingredients

• 2  tablespoons extra virgin olive oil
• 1 1⁄3 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 all-purpose flour
• 1⁄2 cup white wine
• 1  lemon, juiced
• 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
•  chopped chives (for garnish)

Directions

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. 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.
3. 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.
4. 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.
5. Add chicken back to the pan and heat through, 1 to 2 minutes.
6. Toss hot pasta with chicken and sauce and serve.
7. Adjust salt and pepper, to your taste. Top with fresh snipped chives.