Saturday, September 28, 2013

Lemon Chicken with Capers or Olives and Penne Pasta

This is a quick and simple recipe that's nice to have on hand when you want something hot and hearty for dinner. It was developed by Rachael Ray and my version of it closely resembles hers. I had originally intended to have a light supper tonight, but it appears that winter missed the memo regarding the arrival of spring, and, as the day turned stormy and cold, a heavier meal seemed more appropriate. So, water for pasta was put to boil, and chicken, originally intended for the grill, was chopped, and then sauteed with lemons and capers to form a light pasta sauce. This truly is a 30 minutes meal and the recipe is structured to allow you a couple of options. Lemon can be adjusted to personal taste and olives can be swapped for capers if you prefer them. While I used penne this evening, any pasta clearly will work here. Leftovers, while problematic, require special handling. The pasta absorbs the sauce, so, I add a can of mushroom soup when I reheat it. It really works quite well and day two pasta , while slightly different, is as tasty as the original meal. This is simple, hearty and a great fall back recipe. It won't appear on anyone's bucket list or be your final meal request, but it is nice to have on hand for dinner when you are very busy. Here's the recipe.

Lemon Chicken with Capers or Olives and Penne Pasta...from the kitchen of One Perfect Bite courtesy of Rachael Ray


2 tablespoons extra-virgin olive oil

6 boneless, skinless chicken thighs cut into 1-inch pieces

Salt and pepper

1-1/2 tablespoons butter

2 tablespoons chopped garlic

1/4 cup finely chopped scallions

2 tablespoons all-purpose flour

1/2 cup white wine or dry white vermouth

2 to 4 tablespoons fresh lemon juice

1 cup chicken broth or stock

3 tablespoons capers or coarsely chopped kalamata olives, drained and rinsed

1/2 cup + 2 tablespoons flat-leaf parsley, chopped

12 ounces penne rigate pasta, cooked to al dente


1) Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and 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. Set aside.

2) Return skillet to heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, garlic and scallions to skillet. Saute garlic and scallions 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid, about 1 minute. Whisk lemon juice and broth into sauce. Stir in capers or olives and 1/2 cup parsley. When liquid comes to a bubble, add remaining 1/2 tablespoon butter to sauce to give it a little shine. Return chicken to pan and heat through, about 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Sprinkle with reserved 2 tablespoons chopped parsley. Yield: 4 servings.

You might also enjoy these recipes:

Pasta with Chicken and White Sauce - Jamie Oliver

Chicken and Bacon Pasta - Anne's Food

Bruschetta Chicken Pasta - Erin's Food Files

Chicken Spaghetti - The Pioneer Woman

Cajun Chicken Pasta - Dinah's Dishes

Chicken Pasta - Tastydays

Lemon Chicken Pasta - Everyday Cookin'

Easy Lemon Chicken with Pasta - Food Network

Lemon Chicken Pasta Salad - Food for My Family

Creamy Chicken and Mushroom Pasta - My Halal Kitchen

Pasta with Chicken and Asparagus - Simply Recipes

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