Better Homes And Gardens Lemon Chicken Pasta Toss - cooking recipe

Ingredients

2 cups dried multigrain penne (6 ounces)
12 ounces boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/3 cup finely chopped shallot
2 garlic cloves, minced
3/4 cup chicken broth
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons capers, drained
3 tablespoons snipped Italian parsley (flat-leaf)
freshly grated parmesan cheese (optional)

Preparation

Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.