The Pampered Chefs Chicken Piccata Pasta Recipes

CHICKEN PICCATA PASTA

Steps:

• Cook pasta as directed on the package, set aside.
• While cooking, heat the chicken stock in the microwave to warm, add the chicken and set aside.
• Melt butter and oil in a large skillet/sauce pan.
• Add wine and lemon juice and bring to a boil, reduce heat and return to simmer.
• Add artichoke quarters, capers, broth and chicken.
• Slowly bring back to boil.
• Mix half and half and flour until smooth, add to boiling sauce to thicken.
• Remove from heat, then add spinach and noodles, toss.
• Top with parsley and parmesan.
• Serve immediately.

THE PAMPERED CHEF'S CHICKEN PICCATA PASTA

Steps:

• Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
• Meanwhile, pour broth into bowl, cover and microwave HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion. Add onion to skillet; cook 10-20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
• Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
• Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.