Lemon Chicken (or Shrimp) Pasta Toss

Another BH&G staple. Only takes about 40 minutes start to finish and it’s great! This recipe serves 4.

2 cups multigrain penne (6 ounces)

12 oz. skinless, boneless chicken breast, cut into 1” pieces

2 tablespoon flour

2 tablespoon olive oil

1/3 cup finely chopped shallot

2 cloves garlic, minced

3/4 cup chicken broth

3 tablespoon lemon juice

 1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoon capers, drained (optional)

3 tablespoon snipped parsley (optional)

Freshly grated Parmesan cheese (optional)

1. Cook pasta according to package directions; drain. Return pasta to hot saucepan and cover to keep warm.
2. Meanwhile, in a bowl toss chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 2 tablespoon oil over medium high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender and aromatic. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 c. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese.