Chicken Piccata Pasta Toss

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 1/3 lbs	605g / 21oz	Chicken breast tenders - cut 1" pieces
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Butter
4		Garlic cloves - chopped
2		Shallots - chopped
2 tablespoons	30ml	All-purpose flour
1/2 cup	118ml	White wine
1		Lemon - juiced
1 cup	237ml	Chicken broth or stock
3 tablespoons	45ml	Capers - drained
1/2 cup	20g / 0.7oz	Flat-leaf parsley - chopped
1 lb	454g / 16oz	Penne rigate pasta - cooked al dente
		Chopped or snipped chives - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B64) - from the TV FOOD NETWORK

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