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Chicken Piccata Pasta Toss

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Sometimes I forget I have actual cookbooks because I spend so much time browsing food blogs. I dug out my 30-Minute Meals 2 by Rachael Ray cookbook and decided to try this Chicken Piccata Pasta Toss. I realize that capers are an integral part of piccata, but I didn’t have any and this dish was very good nonetheless. Rachael Ray says this serves 4, I would say more like 6. We had this for dinner & lunch the next day.

Ingredients
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 (I used onion)
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 (I used dried)
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Directions
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.

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