Make your own one-pot weeknight meal in just 30 minutes with this Comforting Rachel Ray’s Chicken Piccata Pasta recipe that’s loaded with all the flavors of chicken piccata without the fuss. Everyone’s going to enjoy it!
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
4 cups chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
8 oz spaghetti or penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions: 1. Add 8 oz spaghetti and 4 cups chicken broth in your VitaClay. Set on stew or fast to cook for 30 minutes. 2. While cooking spaghetti, 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. 3. 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. 4. 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. 5. When spaghetti is cooked, drain excess liquid. Transfer chicken and sauce into your claypot and cover to simmer with spaghetti allowing the flavor to blend in pasta, about 5-10 minutes. Toss hot pasta with chicken and sauce and serve.
Adjust salt and pepper, to your taste. Top with fresh snipped chives.