Chicken Piccata Pasta Toss

WOW, I had totally forgotten about this meal :) If I remember correctly, I made it the night before the TSUNAMI of 2010 :) We had some friends over for dinner, so I was trying to make something that all four kids would eat, but that WASN'T macaroni and cheese, or chicken nuggets, or hot dogs. You get the picture. Anyway, I settled on this little recipe out of Rachael Ray's 30 Minute Meals 2 (hint: it did NOT take 30 mins!...although there was wine and plenty of conversation involved, so that could have contributed to the time lapse...)
I thought this was really great and easy. The ingredients are items that I usually have on hand also, so that will make it a go-to recipe for me! In the photo, there are no capers in the pasta...as I added them separately at the table in case anyone didn't care for them. I used to HATE capers, but love them, now. They added a great salty contrast to the tart lemon taste of the Piccata. I used whole grain pasta and skipped the chopped chive garnish.  I'm excited to try this once Kevin's home, he loves lemon and capers :).


Chicken Picatta Pasta Toss
makes 4 servings

1 pound penne rigate pasta, cooked al dente to package directions
2 tablespoons extra-virgin olive oil
1 & 1/4 pounds chicken tenders, cut into 1-inch pieces
salt and freshly ground black pepper, to taste
2 tablespoons butter
4 cloves garlic, chopped
2 medium shallots, chopped
2 tablespoons flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup chopped fresh flat-leaf parsley
chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium-high heat.  Add 1 tablespoon of olive oil and the chicken to the pan.  Season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes.  Remove chicken from pan and set it in your serving dish while you complete the sauce.  Return the skillet to the heat, reduced to medium.  To the skillet, add another tablespoon olive oil, 1 tablespoon butter, the garlic and the shallots and saute, 3 minutes.  Stir in 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 sauce comes to a bubble, add remaining tablespoon butter to give it a little shine.  Put chicken back in teh pan and heat through a minute or two.  Toss hot pasta with chicken and sauce.  Adjust salt and pepper to taste.  Top with fresh snipped chives and serve.