Chicken Picatta Pasta

I love when I can change up one of my family's favorite meals making it new, but still delicious. I always have chicken, a jar of capers, lemons or lemon juice, pasta and of course wine on hand.  Here is a quick way to make the delicious flavors of chicken picatta that your family will love.  I make this dish with Savignon Blanc, so since it's open, enjoy a glass or two with the meal.  Cheers!

Serves 4-5

1 1/2 lbs. boneless/skinless chicken breasts cut into 1 inch cubes.

3 Tbs. extra virgin olive oil.

4 garlic cloves chopped.

1/2 yellow onion diced.

2 Tbs. all purpose flour.

1/2 cup of dry white wine. I use Savignon blanc.

1/4 cup lemon juice.

1 cup of chicken stock.

3-4 Tbs. of capers, drained.

1-2 Tbs. of butter.

1/3 cup chopped flat leaf parsley..

1 lb. of gemelli pasta or any short pasta.


Cook pasta according to package directions. 

Put 2 Tbs. olive oil into a large skillet.  Salt and pepper  diced chicken.

Brown chicken on both sides; about 5-7 minutes.

Transfer chicken from the skillet to a plate. 

Turn heat to medium and add another tablespoon of olive oil. Add onions and garlic to the pan.  Saute for 5 minutes until onions have soften.

Add flour to onion mixture and cook for 2 minutes constantly stirring.

Whisk in white wine and allow wine to reduce by half.

When reduced, add chicken stock, lemon juice and capers to the pan.

Once the liquid starts simmering, add chicken back into the skillet and cook for 2 more minutes.  

Add cooked drained pasta and butter.  Toss to combine.  Sprinkle parsley over the top.




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