Spring is here and that means your food pallet should match the weather. Warm, light, and flavorful dishes are what we can’t wait to enjoy as we all countdown until afternoons in the sun. This delicious and healthy pasta dish will take less than 30 minutes to make and will satisfy your taste buds. Here’s what you need and how to make it:
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds 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
- Chopped or snipped chives, for garnish
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 and enjoy!
This Chicken Piccata Pasta Toss is easy and perfect to make after a long day at work. With a little time and effort you will have a pasta that goes beyond your average spaghetti and meatballs. If you try making this dish share it with us on Instagram with the hashtag #MakeItYourOwnMonday or on Facebook and maybe you will see your finish product shared!
Thanks to our friends at Food Network for this recipe!