Chicken Piccata Pasta

🧂 Ingredients

• 8 ounce penne

  uncooked
• 1 pound chicken breasts

  boneless and skinless, chopped into 1 inch pieces
• 1/4 teaspoon salt

  or to taste
• 1/4 teaspoon pepper

  or to taste
• 1/2 cup all-purpose flour
• 2 tablespoon butter

  unsalted
• 2 tablespoon olive oil
• 3 cloves garlic

  minced
• 1/4 cup white wine
• 1/2 cup chicken broth

  low sodium or no sodium added
• 1/4 cup heavy cream
• 2 tablespoon lemon juice
• 1/4 cup capers

  drained
• 1/2 cup Parmesan cheese

  grated
• 2 tablespoon parsley

  chopped

Instructions

• 1 Prepare the pasta: Cook the pasta according to package instructions. Drain and
  set aside.
• 2 Season the chicken: Season the chicken with salt and pepper and then dredge
  through the flour, removing any excess flour.
• 3 Brown the chicken: In a large skillet add 1 tbsp of the butter, 1 tbsp of the
  olive oil and heat until butter has melted over medium high heat. Add the
  chicken pieces and cook until browned and cooked through, about 8 to 10 minutes.
  Work in batches if needed. Transfer the chicken to a plate.
• 4 Combine the sauce: Reduce the heat to low and add the remaining 1 tbsp of
  butter, olive oil and garlic. Cook for 30 seconds until fragrant. Add the white
  wine to the skillet and bring to a simmer. Cook until it reduces slighly, about
  30 seconds to 1 minute.
• 5 Finish the sauce: Add the chicken broth, lemon juice and capers. Bring to a
  simmer, while scraping the pan with a wooden spoon to loosen all the cooked
  chicken bits. Stir in the heavy cream.
• 6 Finish the dish: Add the chicken back to the pan and the cooked penne. Sprinkle
  the Parmesan cheese over and toss until the pasta is coated in the sauce.
  Garnish with shredded Parmesan, chopped parsley and serve while warm!

Nutrition Info