Chicken Piccata Pasta Toss
Submitted by: JustRightMenus
Description:
This is a quick version of it, but it still has all the elements of piccata. Yum!
Servings: 4
Categories: Italian, chicken, pasta
From the kitchen of: From Rachael Ray 2: 30-Minute Meals.
Ingredients
2 servings penne rigate pasta, cooked al dente to package directions
1 TB olive oil (OPTIONAL)
2 servings chicken tenders, cut into 1" pieces
salt and pepper, to taste
1/2 TB butter
2 cloves garlic, chopped
1/4 medium onion, chopped
1 TB flour
1/4 c white wine
1 TB lemon juice
1/2 c chicken broth or stock
1 1/2 TB capers, drained
1/4 c chopped fresh flat-leaf parsley
chives, snipped or chopped, for garnish
Directions
Heat a deep nonstick skillet over medium-high heat & spray with nonstick (or use 1/2 the oil noted above), and add the chicken to the pan. Season with salt & pepper and brown until lightly golden all over, about 5 to 6 minutes.
Remove chicken from pan and set it in your serving dish while you complete the sauce.
Return the skillet to the heat, reduced to medium. To the skillet, add (optionally, 1/2 the oil noted above and) half the butter, the garlic, and the onions. Saute 3 minutes.
Stir in 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 sauce comes to a bubble, add remaining half of the butter to give it a little shine.
Put chicken back in the pan and heat through a minute or two.
Toss hot pasta with chicken and sauce.
Adjust salt and pepper to taste. Top with fresh snipped chives and serve.