Cooking light with rachael ray: chicken piccata pasta toss

Main Dish
5 servings
15 min
20 min
Very Easy


Number of serving: 5
1 tablespoon extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1  tablespoon "I Can't Believe It's Not Butter"

4 cloves garlic, chopped

2 shallots, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup LOW SODIUM/FAT FREE chicken broth

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 pound WHOLE GRAIN penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

FAT FREE Olive Oil Cooking Spray


  • Heat a deep nonstick skillet over medium high heat. Coat with olive oil cooking spray and add 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 1 tablespoon extra-virgin olive oil and 1 tablespoon "ICBINB", 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. 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.


Cooking Light with Rachael Ray: Chicken Piccata Pasta Toss, photo 1
Cooking Light with Rachael Ray: Chicken Piccata Pasta Toss, photo 2


Rate this recipe:
Generate another secure code = 

Related recipes