Photo: Chicken Piccata Pasta Toss Recipe
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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By dcuno_13006003
Missouri
on March 30, 2013
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Great dish! I added more lemon and capers as we love both! It was a fast and perfect dinner.
By jenperno
Cinnaminson, NJ
on March 14, 2013
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Such an easy and delicious recipe! I added a little more lemon because some reviews said it wasn't lemony enough. It was perfect! I made for a family party so I doubled the recipe and it was still easy. Fed 9 adults and 3 kids...no leftovers because everyone went back for seconds and thirds! Will definitely make this recipe again.
By GAFoodBum
Austell, GA
on March 10, 2013
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I was looking for a quick, filling Saturday night dinner option using chicken. I found this recipe and had all of the ingredients and thought, "why not?". WOW! This recipe is SO good - and what a surprise. A couple of things I did differently: a I had no flour so I used Wondra - actually like it better; b I had a med/large russet potato handy, so I peeled and large diced it...then nuked it for about 2 1/2 minutes total time in 1 minute or so increments just to soften it a bit. Then, I added it to the shallots (I used red onion/garlic sautee (I loved crispy fried potatoes added to pasta recipes c I used a small dice of red onion instead of shallots. No other changes.
The sauce created by the wine/chicken broth mixture adds a ton of depth to the final product. I loved this recipe and will definitely make it again. Something tells me this also a great leftover!
Read all 231 reviews