January 8, 2008

Gotta Love Rachel Ray and Chicken Piccata Pasta Toss

Edited on 7/17/14 to add an updated photo of the recipe.  Enjoy!

I have been a fan of Rachel Ray since early on when she first appeared on the Food Network. I love the concept of getting a full meal on the table in 30 minutes. I also like that she creates recipes and gears what she does towards the average home cook. She seems to understand the need to feed your famly and sit down together at dinner, even though we have so many commitments and full day at work first. I can appreciate that. I do think she's a bit over-exposed right now, but I don't blame her for striking while the iron is hot. Why shouldn't she take advantage of her popularity? Who wouldn't?

Tonight's meal is one I have made many times, and am able to put it together in close to 30 minutes... with interruptions! It has just the right amount of lemon juice added so that it's not overpowering. The addition of capers provides a bit of zip as well. This is a quick way to put Chicken Piccata on the table during the week. It also reheats well for lunch the next day!

Chicken Piccata Pasta Toss #dinnertonight #quickandeasy

Chicken Piccata Pasta Toss
Source: Rachel Ray, 30 Minute Meals 2

1 pound penne rigate pasta, cooked to package instructions (I use about 1/2 pound at most)
2 tablespoons EVOO
1 1/4 pounds chicken tenders cut into 1 inch pieces
salt and pepper, to taste
2 tablespoons butter, divided
4 cloves garlic, chopped
2 medium shallots, chopped
2 tablespoons flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup fresh flat-leaf parsley


Heat a deep non-stick skillet over medium-high heat. Add 1 tablespoon of EVOO and the chicken to the pan. Season with salt and pepper, and brown until lightly golden all over, about 5-6 minutes. Remove chicken from pan and set it in your serving dish while you complete the sauce. Return the skillet to the heat, reduced to medium. To the skillet, add another tablespoon EVOO, 1 tablespoon butter, the garlic and the shallots and saute, 3 minutes. Sir in flour and cook 2 minutes. Whisk in wineand reduce liquid, 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When sauce comes to a bubble, add remaining tablespoon 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 and sauce. Adjust salt and pepper to taste.

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