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Chicken Piccata & Penne Pasta Recipe

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This recipe for Chicken Piccata & Penne Pasta is from The Heckman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Boneless Chicken Breasts (chopped into large cubes)
Penne Pasta
1/4 C. Flour plus 1-1/2 T. Flour, divided
1/2 top plus 1-1/2 tsp Chicken Bouillon Granules, divide
2 T. Vegetable Oil
1 T. Butter
1 C. White Wine
Juice of one Lemon and the zest
1/2 C. Capers, drained
2 T Parsley (fresh or dried)
Black Cracked Pepper
Garlic Powder
Directions:
Directions:
Cut chicken into cubes- boil pasta. In a large ziplock bag add chicken cubes in mixture of 1/4 C. flour and 1/2 tsp of bouillon granules, black cracked pepper and garlic powder. Shake until coated. In a large skillet, over medium-high heat, cook chicken in vegetable oil until cooked through. Remove chicken, keep warm. Lower heat to medium, add butter and remaining flour- stir to create a thick pasta like mixture. Stir in wine, lemon juice, lemon zest, remaining bouillon and 1/2 cup water, scraping up browned bits. Simmer about 2 minutes, add capers and parsley.If too thick, add more water, wine or lemon juice. Mix chicken into penne pasta and pour sauce over all. You can add as much or as little liquid as you like to get the consistency of the sauce that you like.

 

 

 

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