Cooking light with rachael ray: chicken piccata pasta toss

Name: Cooking light with rachael ray: chicken piccata pasta toss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: En
Ingredients: 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

Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

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.

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Excellent !!! Very good Good so so Not good

5/5, 1 vote(s)