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Chicken Piccata Pasta Toss by Tessa

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  • Chicken Piccata Pasta Toss by Tessa

    Tessa - Posted April 13, 2005 08:35 AM

    Last night I made this... it was great.. and EASY. Not sure if this has been posted before, if so,.... oops!


    Chicken Piccata Pasta Toss

    Recipe courtesy Rachael Ray

    2 tablespoons extra-virgin olive oil
    1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
    Salt and pepper
    1 1/2 tablespoons butter
    4 cloves garlic, chopped (NOTE: I did 5)
    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

    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.
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