Lemon Chicken Pasta Toss

• servings: 4

Ingredients

Ingredients

12 oz Ronzoni Whole Wheat Blend Pasta Penne Rigate

12 ozs Chicken breast, cut into 1" pieces

2 Tbsp all-purpose flour

2 Tbsp Olive Oil

1/3 cup shallots, finely chopped

2 cloves garlic, minced

3/4 cup fat-free chicken broth

3 Tbsp lemon juice

1/4 tsp salt

1/4 tsp black pepper

3 Tbsp capers, drained

3 Tbsp flat-leaf parsley, snipped

Directions

1. Cook pasta according to package directions. Drain, then return pasta to hot sauce pan. Cover to keep warm.

2. In a bowl, toss together chicken and flour until chicken is lightly coated.

In large skillet, cook chicken in 1 Tbsp of oil over medium-high heat until chicken is no longer pink. Remove chicken from skillet and set aside.

3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook uncovered for 2 - 3 minutes, or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley. Heat through.

4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese.