| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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. 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. 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1015 |
| Total Fat | 38 g |
| Saturated Fat | 9 g |
| Carbohydrates | 123 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 41 g |
| Cholesterol | 75 mg |
| Sodium | 1020 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1015 |
| Total Fat | 38 g |
| Saturated Fat | 9 g |
| Carbohydrates | 123 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 41 g |
| Cholesterol | 75 mg |
| Sodium | 1020 mg |
Reviews
Love this recipe, I found with lemon picatta, the white wine makes the difference. I do not like the recipes that call for a cream sauce not good to me, this is perfect to me. This is one of my favorite dishes and I finally found the recipe that I makes it right. Do not know why it took so long I have been making your brocolli bow tie pasta for over 10 years, love that recipe too.
The flour ruined the dish
I make this recipe often as it has become my husband’s favorite meal. Every time I make it, he comes flying out of his man cave at warp speed to confirm what I’m cooking because he smells the garlic and the shallots and he says: “Awww, honey, you KNOW I love it when you make this!”
I’ve made this several times and it’s so easy and delicious!
Easy and delicious! Thank you, Rachel!
I leave my chicken breast whole, like I’m making chicken picata, then slice it put on the pasta and sauce the whole thing, it saves a couple of steps still really good
The whole lemon was too much. It overpowered the dish. Next time I’ll try half. It also seemed a bit dry—I think it’d be better if you saved some pasta water and added it back in at the end. I’m curious how it turns out next time with these adjustments! This time it was just okay
Reading the reviews I used half the amount of pasta. Which I am glad I did. Very good. The second time I made it, I added mushrooms, olives, steamed broccoli and Parmesan. It’s a family hit.
Loved it! Didn’t have capers, so substituted sliced green olives. Also used 1/3 lb of gluten-free free pasta—perfect amount. There is one more serving left and fortunately, my husband doesn’t appreciate leftovers. Can’t wait!
A family favorite! I make this a couple times a month and the kids always ask for more.