Chicken Piccata With Penne Pasta Recipes

CHICKEN PICCATA WITH PENNE PASTA

Steps:

• Cook pasta according to package directions, drain and set aside. Meanwhile, make the chicken piccata.
• In a medium-sized bowl, season chicken with salt and pepper.
• Heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Add chicken to the pan in a single layer.
• Brown chicken on one side for about 3 minutes, then flip and brown the other side for 3 minutes or until cooked through. Transfer to a clean plate and set aside.
• Reduce the heat to medium and add 1 tablespoon olive oil, 1 tablespoon butter, garlic, and shallots. Saute for 3 minutes, stirring constantly.
• Add zucchini and mushroom, saute for 4 minutes until just tender.
• Add flour, stir and cook for 2 minutes. Make a well in the center of the vegetables and add in the wine and whisk until the liquid reduces, about 1 minute.
• Whisk in lemon juice, lemon zest, and broth. Stir in capers and parsley. When the liquid starts to bubble and thicken after about 3 minutes, add the chicken back into the pan for 1 to 2 minutes to reheat.
• Stir in about ¾ of the cooked pasta. There will be extra leftovers. Taste and season with more salt and pepper as needed.
• Serve pasta with additional lemon wedges if desired and sprinkle with more parsley.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the 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 and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

BECHAMEL CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
• To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
• In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
• Bake 30 minutes in the preheated oven, or until bubbly.

CREAMY CHICKEN PICCATA WITH PENNE PASTA

Steps:

• Stir the flour, salt and black pepper on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
• Stir the lemon juice, wine and capers in the skillet. Cook for 5 minutes, stirring to scrape the browned bits from the bottom of the skillet. Stir in the sauce and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve the sauce mixture with the chicken and penne.