Chicken piccata pasta toss
I'm always sort of looking at Rachel Ray recipes with a wary eye, because very often I have to cut down the fat to a reasonable amount.
This, however, was perfect as is. Ernie and I both devoured ours, and we'll be making it again. After we eat all the leftovers. (It says it makes 4 servings, but I bet it's closer to 6) We had it tonight with roasted brussel sprouts.
from "Rachel Ray 2 30-Minute Meals"
1 lb. penne rigate pasta, cooked al dente according to package directions
2 Tbsp. extra virgin olive oil
1 1/4 lb. chicken tenders, cut into 1-inch pieces
salt and black pepper, to taste
2 Tbsp. butter
4 cloves garlic, chopped (or put through the garlic press)
2 medium shallots, chopped
2 Tbsp. flour
1/2 c. white wine
the juice of 1 lemon
1 c. chicken broth or stock
2 Tbsp. capers, drained
1/2 c. chopped fresh flat-leaf parsley
chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add 1 Tbsp. oil and the chicken to the pan. Season with salt and pepper and brown about 5-6 minutes. Remove chicken from pan and set aside. Return the skillet to the heat, reduced to medium.
To the skillet, add another Tbsp. oil, 1 Tbsp. butter, the garlic and shallots and sauté about 3 minutes. Stir in 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 sauce comes to a bubble, add remaining butter to give it a little shine. Put chicken back in the pan and heat through a minute or two. Toss hot pasta with chicken sauce and salt and pepper to taste. Topp with fresh snipped chives.
This, however, was perfect as is. Ernie and I both devoured ours, and we'll be making it again. After we eat all the leftovers. (It says it makes 4 servings, but I bet it's closer to 6) We had it tonight with roasted brussel sprouts.
from "Rachel Ray 2 30-Minute Meals"
1 lb. penne rigate pasta, cooked al dente according to package directions
2 Tbsp. extra virgin olive oil
1 1/4 lb. chicken tenders, cut into 1-inch pieces
salt and black pepper, to taste
2 Tbsp. butter
4 cloves garlic, chopped (or put through the garlic press)
2 medium shallots, chopped
2 Tbsp. flour
1/2 c. white wine
the juice of 1 lemon
1 c. chicken broth or stock
2 Tbsp. capers, drained
1/2 c. chopped fresh flat-leaf parsley
chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add 1 Tbsp. oil and the chicken to the pan. Season with salt and pepper and brown about 5-6 minutes. Remove chicken from pan and set aside. Return the skillet to the heat, reduced to medium.
To the skillet, add another Tbsp. oil, 1 Tbsp. butter, the garlic and shallots and sauté about 3 minutes. Stir in 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 sauce comes to a bubble, add remaining butter to give it a little shine. Put chicken back in the pan and heat through a minute or two. Toss hot pasta with chicken sauce and salt and pepper to taste. Topp with fresh snipped chives.
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