Rachael Ray's Chicken Piccata Pasta Toss

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 363.5
  • Total Fat: 8.6 g
  • Cholesterol: 59.0 mg
  • Sodium: 295.2 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 6.3 g
  • Protein: 27.2 g

View full nutritional breakdown of Rachael Ray's Chicken Piccata Pasta Toss calories by ingredient
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Chicken Piccata Pasta Toss Chicken Piccata Pasta Toss
Number of Servings: 8


    * *Extra Virgin Olive Oil, 2 tbsp (remove)
    * Chicken Breast, no skin, 3 breast, bone and skin
    * Butter, salted, 2 tbsp
    * Garlic, 4 clove
    * Shallots, 6 tbsp chopped
    * *Flour, white, .125 cup
    * White Wine, 4 fl oz
    * *Lemon Juice, .25 cup
    * Vegetable Broth, 1 cup
    * Capers, canned, 3 tbsp, drained
    * Parsley, .5 cup
    * *Whole Wheat Penne (dry), 16 oz


Heat a deep nonstick skillet over medium high heat. Add a 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 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.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ZERIMAR2642.

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