Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

Ready in 25 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Chicken Piccata Pasta Toss"

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

"Better than you can get in a restaurant. I doubled the recipe so I could have leftovers."

- Ldemoulin

Ingredients

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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 0

 

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

this is what it looks like with out tossing it together, photo by CCheryl CCheryl

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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Better than you can get in a restaurant. I doubled the recipe so I could have leftovers.
Ldemoulin 3 years ago
[I posted this recipe.]
RexBoyle 4 years ago
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