Tuesday, May 4, 2010

Once upon a time there was... Chicken Piccata Pasta Toss

Chicken Piccata is one of our favorite recipes. So, when we first heard about a piccata pasta toss, we knew we would have to try it. It came out great the first time we made it and every time since. This wonderful idea is originally from Rachael Ray but we adapted it to make the portions less completely ridiculous.

ingredients (serves 2)
1 Tbsp olive oil
1/2 lb chicken breast, cut into 1" pieces

1 Tbsp butter
2 cloves garlic
1 shallot, chopped

1 Tbsp flour
1/4 c white wine
2 Tbsp lemon juice
1 1/2 c chicken broth or stock
parsley, salt, and pepper to taste
4 oz penne pasta, cooked
optional chives


1. heat 1/2 Tbsp oil in a pan. Season chicken with salt and pepper. Brown chicken until golden, about 6 minutes. Remove chicken from pan.
Cal's tip: Make sure to keep your pigs from eating the chicken at this time!  

2. Adjust heat to medium. Add 1/2 Tbsp oil and 1/2 Tbsp butter to the pan. Add garlic and shallots and saute 3 minutes.

3. Add flour and cook another 2 minutes. Whisk in wine and simmer 1 minute.

4. Whisk in lemon juice and broth. Stir in parsley.

5. When the liquid comes to a boil, add last 1/2 Tbsp butter to the sauce.

6. Add chicken and heat through, 1-2 minutes.

7. Toss with pasta. Add salt, pepper, parsley to taste. Top with chives.
Cal's tip: You may now release your pigs.

This is a really great dish and it reheats well, too.

Plus, it looks kinda fancy - especially with artistic photography by highly-skilled farm animals!


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