This recipe has been on a few of the different food blogs I read. However, it all started with Rachel Ray. And like most Rachel Ray recipes, this one has lots of ingredients but comes together fast. I defiantly recommend prepping all of your food first so you’re just adding as needed while cooking. It will make it was easier. This was a really light & refreshing tasting pasta dish. I hope you like it!!
2 tablespoons extra virgin olive oil
2 large chicken breasts, cut into 1-inch pieces
Salt and pepper
3 tablespoons butter
8 cloves garlic, chopped
4 shallots, chopped
4 tablespoons all-purpose flour
1 cup white wine
2 lemons, juiced
2 cups chicken broth or stock
6 tablespoons capers, drained
1 cup flat leaf parsley, chopped
1 pound penne pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium-high heat. Add two tablespoons of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over; about 5-6 minutes. Remove chicken from pan and return the skillet to the heat.
Reduce heat to medium. Add another tablespoon olive oil and one tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots three minutes. Add flour and cook two minutes. Whisk in wine and reduce liquid one 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, 1-2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.