One Pan Chicken Piccata Pasta

The delicate flavors of chicken piccata — butter, lemon juice, capers — translate to a creamy pasta dish the whole family will love, all made in just one pan.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 6 tablespoons Unsalted Challenge Butter, divided
• 1 teaspoon each salt and pepper
• 3 large cloves minced or pressed garlic (should yield 2 teaspoons)
• 4 cups low sodium chicken broth
• 1 large lemon (should yield 2 teaspoons grated lemon peel and 2 tablespoons lemon juice
• 16 ounces uncooked penne pasta
• 1/2 cup heavy whipping cream
• 1/4 cup capers, drained
• 1/8 cup chopped parsley (optional)

Instructions

1. Season chicken with salt and pepper.
2. In a large pot, add 3 tablespoons of butter over medium-high heat. Add chicken and cook for 5 minutes stirring frequently.
3. Add garlic; cook for 30 to 60 seconds, stirring constantly, until fragrant.
4. Pour in chicken broth, lemon juice, zest and uncooked penne. Bring liquid to a boil, then reduce heat to medium and simmer for 10 to 12 minutes. Stir occasionally until pasta is cooked, most of the liquid is absorbed, and it has a creamy, slightly thickened consistency.
5. Remove from heat and immediately stir in the remaining 3 tablespoons of butter, cream, capers and parsley.

Attribution

Recipe and photo used with permission from: Challenge Dairy