Chicken Piccata Pasta Toss

You're in for a real treat ladies and gentlemen! This recipe has been one of my favorites for over 10 (probably even 15) years. It's a great option for a small group or dinner party and is so light and flavorful. It also features one of my favorite ingredients - capers! Yum! You can get creative and use whichever pasta you'd like, but I'd suggest using a smaller type of noodle that will catch some of the sauce in each bite. These also make great leftovers! Definitely give this recipe a try - you won't regret it! Enjoy!

Ingredients:

2 tb olive oil

1.3 pounds chicken breast tenders, cut into 1-inch pieces

salt and pepper

1.5 tb butter

4 cloves garlic, chopped

2 shallots, chopped (I used 1 large shallot instead)

2 tb all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock (I used reduced sodium, low-fat broth)

3 tb capers, drained

1/2 cup flat leaf parsley, chopped

1 pound farfalle pasta (or whichever you prefer), cooked al dente

chopped chives, for garnish (optional)

Directions:

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, if using.