Three hearings in four days, including one day working very late meant I didn't cook this week (I'm sorry Husband). I felt like starting off the long weekend with some light, brothy pasta, but didn't feel like putting forth a whole lot of effort. Don't let the fact this is a Rachael Ray recipe deter you - it's actually really good! I even made very few changes to the original recipe. The best part is that it came together in about 20 minutes and only used one pot and one pan. I hope you enjoy it. I think I might submit it to Ruth for the next Presto Pasta Nights, once I figure out who's hosting this week.
Chicken Piccata Pasta
Recipe by Rachael Ray
2 TBSP extra-virgin olive oil
One boneless skinless chicken breast, cut into small strips
Salt and pepper
1 1/2 TBSP butter
4 cloves garlic, chopped
2 shallots, chopped
2 TBSP flour
1/4 cup dry white wine
2 tsp lemon juice
1 1/4 cup chicken broth or stock
1 TBSP capers, drained
Handful flat-leaf parsley, chopped
2/3 - 3/4 lb penne pasta, cooked to al dente
Chopped or snipped chives, for garnish
Grated Parmesan cheese (optional)
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.
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 Parmesan cheese.
* I really wouldn't do much differently. While the chicken was a nice touch, I don't think it was necessary. I don't think you'd be missing much by leaving it out or putting some veggies in its place. I want to try this with boneless skinless thighs in the next time, given that they have slightly more flavor.