CHICKEN PICCATA PASTA TOSS

CHICKEN PICCATA PASTA TOSS image

Yield 4 people

Number Of Ingredients 14

1 lb penne rigate pasta, cooked al dente to package directions
2 tablespoons extra-virgin olive oil
1 & 1/4 lbs chicken tenders cut into 1 inch pieces
Salt and freshly ground black pepper to taste
2 tablespoons butter
4 cloves garlic, chopped
2 medium shallots, chopped
2 tablespoons flour
1/2 cup white wine
the juice of 1 lemon
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup chopped fresh flat-leaf parsley
chopped or snipped chives, for garnish

Steps:

Heat a deep nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and the chicken to the pan. Season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and set it in your serving dish while you complete the sauce. Return the skillet to the heat, reduced to medium. To the skillet, add another tablespoon olive oil, 1 tablespoon butter, the garlic and the shallots and saute 3 minutes. Stir in 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 sauce comes to a bubble, add remaining tablespoon butter to give it a little shine. Put chicken back in the pan and heat through a minute or two. Toss hot pasta with chicken and sauce. Adjust salt and pepper to taste. Top with fresh snipped chives and serve.