Easy, Healthy Chicken Piccata Pasta

Prep time: 10 min

Cook time: 20 min

Yield: 4 servings

Ingredients:

·        2 Tablespoons extra-virgin olive oil

·        1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

·        Salt and pepper

·        1 ½ Tablespoons butter

·        4 cloves garlic, chopped

·        2 shallots (onions may be substituted), chopped

·        2 Tablespoons all-purpose flour

·        2 ½ Tablespoons of lemon juice OR 1 fresh lemon, juiced

·        1 ½ cups chicken broth or stock

·        3 Tablespoons capers, drained (optional)

·        ½ cup fresh flat-leaf parsley, chopped

·        1 pound whole wheat penne rigate pasta, cooked to taste

Directions:

1.      Heat a deep nonstick skillet over medium high heat with 1 tablespoon of extra-virgin olive oil.

2.      Season chicken with salt and pepper and add it to the skillet. Brown chicken until lightly golden all over, about 5 to 6 minutes.

3.      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 the shallots to the skillet. Saute for 3 minutes.

4.      Add flour and cook 2 more minutes.

5.      Whisk in ½ a cup of the broth and reduce the liquid for 1 minute.

6.      Whisk lemon juice and remaining broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add the remaining ½ tablespoon butter to the sauce to give it a little shine.

7.      Add the chicken back to the pan and heat through, 1 to 2 minutes.

8.      Toss the cooked pasta with the chicken and sauce, sprinkle with fresh parsley garnish, and serve.