Lemon Poppy Seed Pound Cake

Sunday, April 1, 2012

Chicken Piccata Pasta

Submitted by: Lisa
Adapted from Rachel Ray Food Network Recipe

You really can make this meal in 1/2 an hour!  I had some chicken already cooked in the fridge and not much time to get a meal together.  I did a little search on www.foodnetwork.com and found a recipe that I adjusted below.  I was really pleased with it and the kids gobbled it up too.
Most of these ingredients are staples around the house so it is an easy one to whip together.

  • 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
  • 1/4 onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken stock
  • 2 tbsp lemon juice
  • 1 cup chicken broth or stock
  • 1 tbsp parsley
  • 1/2 cup Parmesan cheese
  • 1 pound penne rigate pasta, cooked to al dente
  • Chopped green onions, for garnish


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 onions to the skillet. Saute garlic and onions 3 minutes. 
Add flour and cook 2 minutes. Whisk in 1/2 c chicken stock and reduce liquid 1 minute. 
Whisk lemon juice and 1 cup broth into sauce. Stir in parsley. 
When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
Stir in the parmesan cheese.
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 green onions.

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