The Pampered Chefs Chicken Piccata Pasta Recipes

THE PAMPERED CHEF'S CHICKEN PICCATA PASTA

The Pampered Chef's Chicken Piccata Pasta image

Make and share this The Pampered Chef's Chicken Piccata Pasta recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 lbs boneless skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons lemon pepper, rub
3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
1/2 medium onion
12 ounces uncooked angel hair pasta
1 lemon
2 ounces cream cheese, softened (I use 4 ounces,must be very soft)
1 (14 ounce) can quartered artichoke hearts in water, drained
1/4 cup cups capers, drained and rinsed
chopped fresh parsley
grated fresh parmesan cheese

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.

CHICKEN PICCATA PASTA TOSS

Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

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.

CHICKEN PICCATA PASTA

Chicken Piccata Pasta image

I came up with this recipe while contemplating what to do with leftover chicken. It turned out so good, I had to post it to preserve it. I didn't add all of the cooked pasta to the pan so I could preserve some for kids, and because I like a lot of sauce to cover my noodles.

Provided by Cook4_6

Categories European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces thin spaghetti
2 -3 cups chicken, cooked and sliced
14 1/2 ounces chicken stock
6 tablespoons butter
2 tablespoons olive oil
1 cup dry white wine
6 tablespoons lemon juice
1/2 cup capers, drained
14 1/2 ounces artichoke quarters in water
1/2 cup half-and-half, fat free
4 tablespoons all-purpose flour
5 ounces spinach, fresh baby
1/4 cup parmesan cheese, shredded
1/4 cup parsley, fresh chopped

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.

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Cut chicken into 1" (2.5-cm) pieces. Combine the chicken, 1 tbsp (15 mL) of the oil, and the rub in a medium bowl and toss to coat.Heat the remaining oil in a 12" (30-cm) skillet over medium-high heat 1–3 minutes.
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