Chicken Piccata Pasta Toss

by Melissa on August 11, 2008

After seeing this recipe on Brooke‘s and Lauren’s blogs, I knew it must be good! I happen to like chicken piccata, but Nate does not really care for it, so I wasn’t sure what he would think about this pasta. As we were talking about dinner, I learned it was the capers in the chicken piccata that he didn’t really like. I did still add capers to this pasta, but only about half of the amount called for, and this dinner was a hit. I made half of the recipe, and it was more than enough for the two of us. I also took Brooke’s hint and kept the amount of sauce ingredients the same, even though I only used half of the amount of pasta and chicken. For the full amount of pasta, I would double the sauce. This recipe comes from Rachel Ray.

Chicken Piccata Pasta Toss

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 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 (I used 1 heaping tablespoon)
  • 1/2 cup flat leaf parsley, chopped (I omitted)
  • 1 pound penne rigate pasta, cooked to al dente (I used 1/2 lb Rotini)
  • Chopped or snipped chives, for garnish (I omitted)

Heat a deep nonstick skillet over medium-high heat. Add a tablespoon of EVOO and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5-6 minutes. Remove chicken from pan and return the skillet to the heat.

Reduce heat to medium. Add another tablespoon EVOO and one tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots three minutes. Add flour and cook two minutes. Whisk in wine and reduce liquid one 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, 1-2 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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{ 3 comments… read them below or add one }

Sarah August 11, 2008 at 11:51 am

This looks amazing! I will have to make it later in the week!

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Joelen August 11, 2008 at 2:17 pm

This is on my list to try!

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Elizabeth October 3, 2008 at 6:03 pm

This looks really good! I love capers so chicken piccata is one of my favorite dishes. I like to serve it with white wine sauce with large caper berries and lemon slices on the side for garnish to add some color. Nice blog!

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