Chicken Piccata Pasta

May 16, 2013

249

This recipe is actually simpler and easier than it first appears, so it makes a good weeknight supper. However, it's good enough it could easily be a "company" supper. I just served it with a salad on the side (bagged salad blends have been a lifesaver lately), and voila! I had a great dinner on the table within 30 minutes. You just can't beat that.

2 T. extra-virgin olive oil, divided

1 ½ pounds chicken breasts or tenders, cut into 1-inch pieces

2 tsp. grill seasoning

1 ½ T. butter, divided

4 cloves garlic, minced

1 shallot, chopped

6 T. all-purpose flour

1 c. white wine

1 lemon, juiced and zested

1 (14 oz.) can chicken broth or stock

3 T. capers, drained

1/2 c. shredded parmesan cheese

8 oz. penne rigate pasta, cooked to al dente

Heat a deep nonstick skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with grill seasoning. Brown chicken until lightly golden...
See the full directions on my site

Nutritions

Calories
457

Sodium
1193mg
49% DV

Fat
19g
29% DV

Protein
21g
42% DV

Carbs
42g
14% DV

Fiber
3g
15% DV