Hello Readers! I apologize for my week + absence. I have been doing a bit of cooking, but with only 4 weeks to go until baby arrives I have also been experiencing some extreme fatigue. If I manage to cook dinner, I likely don't have the energy to pick up a camera, photograph and write about it.
Yesterday was an exception. I woke up, did yard work, walked the dog, ran errands and cooked dinner! I haven't had a day that productive in weeks. I had two leftover chicken breasts from a roasted chicken that I made for dinner on Tuesday night, and I decided to incorporate them into an easy pasta dish. I actually used a Rachel Ray recipe that I found online for a 'Chicken Piccata Toss'. The recipe was easy and super delicious-- Trevor and I ate just about the whole bowl. I added my pre-cooked sliced chicken to the finished sauce and let it heat through before tossing it with the pasta (I used spaghetti). I also subbed 1/4 cup vermouth for the 1/2 cup white wine, which worked just fine! I omitted the chives and upped the parsley, and put a big wedge of Parmigiano Reggiano on the table with the microplane because what is pasta without cheese??
Here is RR's recipe, copied below.
Chicken Piccata Pasta Toss
Serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions:
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. Top with fresh snipped chives.
Here is RR's recipe, copied below.
Chicken Piccata Pasta Toss
Serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions:
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. Top with fresh snipped chives.
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