Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

2 reviews, 4.5 star(s). 100% would make again

Ready in 25 minutes

A light pasta recipe, fantastic flavor, and easy to prepare.


2 tablespoons Extra-Virgin Olive Oil
1 1/3 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
chives; chopped or snipped

Original recipe makes 4



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.

Verified by stevemur
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this is what it looks like with out tossing it together,

Calories Per Serving: 1937 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Better than you can get in a restaurant. I doubled the recipe so I could have leftovers.
Ldemoulin 4y ago

[I posted this recipe.]
RexBoyle 6y ago

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