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Chicken Picatta Pasta Toss

Yield: 4 servings Time: 30 minutes total

Ingredients

2 tablespoons extra-virgin olive oil

1 lb pre-cooked chicken pieces (1 package)

Salt and pepper to taste

1 tablespoon butter

4 cloves garlic, minced

2 shallots, chopped

1 cup sliced mushrooms

1 head of broccoli, cut into bite sized pieces

4 tablespoons all-purpose flour

1 lemon, juiced

3  cups chicken broth or stock (low sodium, or no-salt-added)

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 box high fibre (Smart) penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium heat.  Add 2 tablespoons of extra-virgin olive oil, mushrooms, the garlic and shallots to the skillet. Saute garlic, shallots and mushrooms 3 minutes. Add flour and cook 2 minutes. Whisk in ½ cup of the broth and reduce liquid 1 minute. Whisk lemon juice and rest of broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add 1 Tbsp butter, and the chicken 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.