Italian

Rachael Ray's Chicken Piccata Pasta Toss is for Dinner.

Rachael Ray's Chicken Piccata Pasta Toss takes 10 minutes to prepare.

Rachael Ray's Chicken Piccata Pasta Toss takes 20 minutes to cook.

Rachael Ray's Chicken Piccata Pasta Toss makes 8 servings.

The ingredients for Rachael Ray's Chicken Piccata Pasta Toss are:

* *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

Here is how you make Rachael Ray's Chicken Piccata Pasta Toss:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ZERIMAR2642.

The nutritional information for Rachael Ray's Chicken Piccata Pasta Toss is:

• 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

Rachael Ray's Chicken Piccata Pasta Toss is Italian cuisine.