Lemon Chicken Pasta Toss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups dried multigrain penne (6 ounces) 12 ounces skinless boneless chicken breasts, cut into 1-inch pieces 2 tablespoons all-purpose flour 2 tablespoons olive oil 1/3 cup finely chopped shallot 2 cloves garlic, minced 3/4 cup chicken broth 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons capers, drained 3 tablespoons snipped Italian (flat-leaf) parsley Freshly grated parmesan cheese (optional)
1. Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
Number of Servings: 4
Recipe submitted by SparkPeople user SHRINKINME.
2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
Number of Servings: 4
Recipe submitted by SparkPeople user SHRINKINME.
Nutritional Info Amount Per Serving
- Calories: 321.4
- Total Fat: 9.5 g
- Cholesterol: 49.9 mg
- Sodium: 389.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 3.4 g
- Protein: 27.7 g
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