Chicken Picatta Pasta

It is HOT!  Southern California has been having a heat wave of triple digit temps all week.  And, the hotter it is, the less I want to use my oven, let alone be in the kitchen.  So, I found this refreshing pasta recipe that did not use the oven.

I did have to be in the kitchen though, but not for too long.

This is diced chicken breast, seasoned and browned nicely.

Pull it out when it’s done and set aside for now.

I’ve diced the aromatic shallots and garlic and gotten together the other ingredients for the dish.

Saute shallots and garlic in olive oil and butter.

After adding in the wine and reducing, add in some flour to make a thick sauce.  Thin out the sauce with chicken broth.

Stir in the capers.

Once all the flavors have had some time to marry, add the chicken back in and a squeeze of lemon.  Add in some penne pasta and you’ve got a simple and quick meal, made all in one pan.  You gotta love only having to clean up one pan, right?

Here’s is the very aromatic and savory chicken piccata pasta, garnished with some slices of green onion.  I love the creamy sauce with the hint of sour lemon juice and capers.  Refreshing for a hot summer night.  A tall glass of lemonade would complete the meal for me!

Chicken Picatta Pasta Toss

Adapted from Rachel Ray

2 tablespoons extra-virgin olive oil

1 1/2 pounds chicken breast , cut into 1-inch pieces

Salt and pepper

1 1/2 tablespoons butter

4 cloves garlic, chopped

1 shallot, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock

2 tablespoons capers, drained

1 pound penne rigate pasta, cooked to al dente

Chopped scallions, 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 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. 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 scallions.