Chicken Piccata Pasta

 

Looking for a simple meal that's easy to put together, and fast?  Chicken Piccata Pasta is just that, making it a delight on all fronts.  It is a classically delicious dish.  

2 Tbsp olive oil, divided

1 1/3 lb chicken breast tenders, cut into 1" pieces

Salt, to taste

Pepper, to taste

1 1/2 Tbsp butter, divided

4 Garlic cloves, minced

2 shallots, chopped

2 Tbsp all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth

1/2 cup flat leaf parsley, chopped

1 lb penne rigate pasta, cooked and warm for serving

Chives, chopped for garnish

Heat 1 Tbsp of the olive oil in a deep nonstick skillet over medium-high heat.

Season the chicken with the salt and pepper.

Add the chicken to the hot oil and sauté until the tenders are cooked through, about 5 - 6 minutes.

Transfer the chicken from the pan and reduce the heat to medium.

Add the remaining olive oil, 1 Tbsp of the butter, the garlic, and the shallots to the pan and sauté until the mixture is golden, about 3 minutes.  

Add the flour to the garlic mixture and cook until golden, about 2 minutes.

Whisk the win into the garlic mixture and cook until it reduces, about 1 minute.

Whisk the lemon juice and the broth into the sauce mixture. 

When the liquid starts to bubble, add the remaining butter and the chicken to the sauce and cook until the meat is heated through, about 1 - 2 minutes.  

Toss the pasta with the chicken and the sauce.

Taste the sauce and season with the salt and pepper as desired.  

Top the chicken piccata with the chives and serve.