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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 425.4
  • Total Fat: 8.5 g
  • Cholesterol: 68.9 mg
  • Sodium: 547.5 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 34.6 g

View full nutritional breakdown of Rachael Ray's Chicken Piccata Toss calories by ingredient
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Rachael Ray's Chicken Piccata Toss

Submitted by: BAM0827

Introduction

I heard about this recipe from a friend. I made a few adaptations from the Rachael recipe, but not much. I cut down the pasta (and used whole wheat) and didn't use as much olive oil. I heard about this recipe from a friend. I made a few adaptations from the Rachael recipe, but not much. I cut down the pasta (and used whole wheat) and didn't use as much olive oil.
Number of Servings: 4

Ingredients

    1 tablespoon extra-virgin olive oil
    1 pound chicken breast tenders, cut into 1-inch pieces
    Salt and pepper
    1 1/2 tablespoons butter (I used Land-o-lakes Butter with Canola oil light)
    4 cloves garlic, chopped
    2 shallots, chopped
    2 tablespoons all-purpose flour
    1/2 cup white wine
    1 lemon, juiced
    1 cup 99% fat free chicken broth or stock
    3 tablespoons capers, drained
    1/2 cup flat-leaf parsley, chopped
    1 pound wheat penne rigate pasta, cooked to al dente
    Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a half tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another half tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back 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.

Number of Servings: 4

Recipe submitted by SparkPeople user BAM0827.






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