a little of each

A family's cookbook

Chicken Piccata Pasta Toss March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 1:57 pm
Tags: , , ,

From a Rachael Ray recipe. Serves four.

 

Depending on your tastes, extra lemon juice or even some zest is recommended.

 

Ingredients

2 Tbl extra virgin olive oil

1 1/3 lbs chicken breast tenders, cut into one-inch pieces

salt and pepper

1 ½ Tbl butter

4 cloves garlic, chopped

2 shallots, chopped

2 Tbl all-purpose flour

½ cup white wine

1 large lemon, juiced

1 cup chicken broth or stock

3 Tbl capers, drained

½ cup flat leaf parsley, chopped

1 lb rigatoni, cooked al dente

fresh chives, snipped

 

Directions

Heat a deep nonstick skillet over medium high heat. Add 1 Tbl extra-virgin olive oil and chicken to 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 skillet to heat. Reduce heat to medium. Add another tablespoon of extra-virgin olive oil and 1 tablespoon of butter, garlic and shallots to skillet. Sauté garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk in lemon juice and broth into sauce. Stir in capers and parsley. When liquid comes to a bubble, add remaining ½ Tbl of butter to sauce to give it a little shine. Add chicken back to pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper to taste. Top with fresh snipped chives.

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