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Chicken Piccata Pasta Toss

Recipe courtesy of: 

Rachael Ray

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Leinenkugel Summer Shandy

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Serving Size: 

4

Ingredients: 
  • 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
Directions: 
  1. 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. 
  2. 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. 
  3. Add chicken back to the pan and heat through, 1 to 2 minutes. 
  4. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. 
  5. Top with fresh snipped chives.

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