Chicken Piccata Pasta Toss


  • 2 tblsp EVOO
  • 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
  • salt and pepper
  • 1 1/2 tblsp butter
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 tblsp all-purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken broth or stock
  • 3 tblsp capers, drained
  • 1/2 cup flat-leaf parsley, chopped
  • 1 pound penne rigate pasta, cooked al dente
  • chopped or snipped chives, for garnish


  1. Heat a deep nonstick skillet over medium high heat.
  2. Add a tblsp of EVOO and chicken to the pan.
  3. Season chicken with salt and pepper.
  4. Brown chicken until lightly golden all over, about 5-6 minutes.
  5. Remove chicken from the pan and return skillet to heat, reduced to medium.
  6. Add another tblsp EVOO and 1 tblsp butter, garlic and shallots to skillet.
  7. Saute garlic and shallots 3 minutes.
  8. Add flour and cook 2 minutes.
  9. Whisk in wine and reduce liquid 1 minute.
  10. Whisk lemon juice and broth into sauce.
  11. Stir incapers and parsley.
  12. When liquid comes to a bubble, add remaining 1/2 tblsp butter to the sauce to give it a little shine.
  13. Add chicken back into the pan and heat through, 1-2 minutes.
  14. Toss hot pasta with chicken and sauce and serve.
  15. Adjust salt and pepper, to your taste.
  16. Top with fresh snipped chives.

Courtesy of The Food Network and Rachael Ray


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