CHICKEN PICCATA PASTA TOSS

This dish is lovely; light and fresh...it is so easy to make and tastes amazing. I especially love the lemon and capers combined. Everyone enjoyed it including the baby and 2 dogs...you can't go wrong.

Chicken Piccata Pasta Toss
Adapted from Rachael Ray
Serves 4

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
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
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish (optional)

Note: I used about 1/4 cup more white wine, 1/2 cup more chicken broth, 1 small onion, omitted chives and added Parmesan!

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 if you are using.


This girl was about 10 feet away from my kitchen window. The deer have a path that goes through the trees in our yard that leads to the river. On rare occasions they jump our rock wall and come close to the house and sometimes they are daring enough to go into my garden.


PRINTABLE RECIPE