Lemon Chicken Pasta Toss

This had great flavor and was super easy to make. Doug and I both really liked this and will make it again. 

• 2 cups (6 oz) dried multi-grain penne
• 12 oz boneless, skinless chicken breast halves, cut into 1-inch pieces
• 2 Tbsp all-purpose flour
• 2 Tbsp olive oil
• 1/3 cup finely chopped shallot (3)
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 3 Tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 Tbsp capers, drained
• 3 Tbsp snipped fresh Italian parsley
• freshly grated Parmesan cheese, optional

Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.

Meanwhile, in a bowl, toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 Tbsp of the oil over medium-high heat for 6-8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.

Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2-3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.

Toss pasta with chicken mixture. If desired, serve with Parmesan cheese.

Serves 4

Prep Time: 20 minutes
Total Time: 40 minutes

Recipe from Better Homes and Gardens New Cook Book