Chicken Piccata Pasta Toss

Tonight, I wanted to make something quick, so I opted for a 30-Minute Meal. It was easy to throw together, and didn’t call for a ton of ingredients like some of her recipes tend to. It was pretty tasty! I grated a little parmesan cheese on top at the end to finish it off.

Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss
30-Minute Meals 2 – Rachael Ray

Serves 4

2 tablespoons extra virgin olive oil
1 ⅓ pounds chicken breast halves, cut into 1 inch pieces
1 ½ tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
½ cup white wine
1 lemon, juiced
1 cup chicken broth
3 tablespoons capers, drained
½ cup flat-leaf parsley, chopped
1 pound penne pasta, cooked to al dente
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. Sauté 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.

MacGourmet Rating: 4 Stars

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