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Chicken Piccata Pasta Toss; Rachael Ray recipe
Topic Started: May 17 2010, 09:09 PM (80 Views)
CharleneG
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I copied this quite some time ago and made it tonight and it's a keeper for sure. The ONLY thing I did different was that I used boneless/skinless chicken thighs instead of breasts and I only cooked half the amount of pasta but used the same amount of sauce. Really tasty! Loved it.

Chicken Piccata Pasta Toss
Recipe courtesy Rachael Ray
Serves: 4 servings

Ingredients
· 2 tablespoons extra-virgin olive oil
· 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
· Salt and pepper
· 1 1/2 tablespoons butter
· 4 cloves garlic, chopped
· 2 shallots, chopped
· 2 tablespoons all-purpose flour
· 1/2 cup white wine
· 1 lemon, juiced
· 1 cup chicken broth or stock
· 3 tablespoons capers, drained
· 1/2 cup flat-leaf parsley, chopped
· 1 pound penne rigate pasta, cooked to al dente
· Chopped or snipped chives, for garnish

Directions

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.
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Lauren
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That sounds wonderful! I love Chicken Piccata and I love pasta! Perfect combo!
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