• 8 oz penne rigate, dry, cooked
• 4 chicken breast halves, boneless skinless, 4 oz each
• 1 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 2 tsp garlic, minced
• 2 tbsp flour
• 1/2 cup(s) white wine
• 1 cup(s) chicken broth, low sodium
• 2 tbsp lemon juice (fresh)
• 2 tbsp capers, drained
|  | 1. Cook pasta according to package directions. Drain.
2. Coat skillet with nonstick spray. Cut chicken into bite sized pieces and brown on all sides over medium-high heat (about 4 - 5 minutes). Remove chicken from pan.
3. Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Saute garlic for 1 minute. Add flour and cook until thick and bubbly (1-2 min). Then whisk in wine for 1 minute, then the juice from one half lemon and broth. Stir in capers. Add more lemon juice to taste.
4. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce.
Option: serve with shaved parmesan |
