Cooking light with rachael ray: chicken piccata pasta toss

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

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Preparation

• 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.