Lemon Chicken Pasta Toss

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11 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Prep: 20 mins
  • Cook: 20 mins
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Lemon Chicken Pasta Toss
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
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)
Directions
  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.
From the Test Kitchen
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.

Nutrition Facts (Lemon Chicken Pasta Toss)
    Per serving:
  • 339 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 50 mg chol.,
  • 589 mg sodium,
  • 36 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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