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Chicken Piccata Pasta Toss

Submitted by: JustRightMenus


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.


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


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.