LEMON-HERB CHICKEN SCALLOPINI WITH RIGATONI
Steps:
- Boil pasta according to package directions. Meanwhile, place broccoli florets in a steamer basket, inside a large saucepan with one inch of water. Bring to a boil, then reduce heat to medium-low, cover and steam for 4 minutes or until crisp-tender. Remove from heat and set aside. In a large pan or wok, heat olive oil over medium heat. Add bell pepper and sauté for 5 minutes. Add garlic and sauté for 2 minutes more, until garlic is tender but not browned. Drain pasta and add to the pan, tossing to coat well with oil. Add steamed broccoli, parmesan, salt and pepper. Toss to combine; remove from heat and cover to keep warm while preparing chicken. Trim fat from chicken breasts, then cut each in half crosswise. Using a meat mallet, flatten each piece to 1/4-inch thickness. Sprinkle each piece of chicken with 1 tsp Italian Seasoning, 1/4 tsp salt, and 1/4 tsp ground black pepper, splitting the seasonings evenly over both sides. Use hand to pat seasoning into chicken. Dredge the chicken in flour, making sure both sides are coated; shake off any excess flour. In a large skillet or frying pan, heat the olive oil and butter until butter melts. Cook chicken for 2-3 minutes per side, until golden brown and cooked through. Sprinkle with lemon juice and white wine to deglaze the pan; scrape bottom of pan to incorporate any browned bits. Bring sauce to a simmer and turn chicken over to coat completely. Serve chicken over pasta, topping with any sauce left in the pan after chicken is removed.
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