Thursday, July 3, 2008

Chicken Piccata Pasta

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
Serves 4

INGREDIENTS
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)

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.

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.

Notes
* 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.

2 comments:

Ruth Daniels said...

Looks like a great simple dish to make up for a week of no cooking. Thanks for sharing with Presto pasta Nights.

Joelen said...

For the most part, Rachel Ray has some good recipes and I'm glad you posted this! Thanks for sharing :)