Chicken Piccata Pasta Toss & Tomato, Avocado & Onion Salad

Today’s recipe is mixing a little tried and true with a little new to you! I discovered Rachel Ray’s Chicken Piccata Pasta Toss recipe in one of her cookbooks a few years ago, and with my own variations of it, have been cooking it ever since! I also came upon a recipe on a friend, Josh’s blog the other day that literally made my mouth water, for a fresh tomato, avocado and red onion salad. I knew I had to try it, soon!

Chicken Piccata Pasta Toss

Ingredients:

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch
pieces
Seasonings to taste
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 green onions, 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

Method:

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 as desired. Brown chicken until lightly golden all over, about 5 to 6 minutes. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and green onions to the skillet. Saute garlic and green onions 3 minutes. Add flour and cook 2 minutes. Whisk in wine, 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. Toss hot pasta with chicken and sauce and serve. Adjust seasonings to your taste.

Fresh Tomato, Avocado & Onion Salad

Ingredients:

2 avocados, sliced into chunky strips
3 Roma tomatoes, sliced into chunky strips
1/2 cup thinly sliced red onion
1/2 cup flat-leaf parsley
Salt and pepper
3 tablespoons extra-virgin olive oil
1 tablespoon fresh squeezed lime juice

Method:

Combine in a bowl, folding gently to avoid breaking up the avocado. Let stand for 5-10 minutes and serve.

The Verdict: Well as I said, the recipe for the pasta is one I’ve been cooking and enjoying for years. It’s delicious. The recipe I wrote is an altered version from the one from Rachel Ray, just as a FYI. And the tomato salad was fantastic! It was so light and fresh and even better leftover once the flavors really got to mingle! I think I’ll try cilantro in it next time, for a little more of a kick, but that’s just because DH has this strange obsession with cilantro! It’s delicious as is!

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