Chicken Picatta Pasta Toss
Yield: 4 servings Time: 30 minutes total
Ingredients
2 tablespoons extra-virgin olive oil
1 lb pre-cooked chicken pieces (1 package)
Salt and pepper to taste
1 tablespoon butter
4 cloves garlic, minced
2 shallots, chopped
1 cup sliced mushrooms
1 head of broccoli, cut into bite sized pieces
4 tablespoons all-purpose flour
1 lemon, juiced
3 cups chicken broth or stock (low sodium, or no-salt-added)
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 box high fibre (Smart) penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions
Heat a deep nonstick skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil, mushrooms, the garlic and shallots to the skillet. Saute garlic, shallots and mushrooms 3 minutes. Add flour and cook 2 minutes. Whisk in ½ cup of the broth and reduce liquid 1 minute. Whisk lemon juice and rest of broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add 1 Tbsp butter, and the chicken 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.