I tend to think us Americans killed the real dish of pasta loading every dish down with tons of cheese and seeming to think it’s just not pasta without it. In reality many real Italian pasta dishes do not even have cheese and (gasp) are amazing as they are. I have found that real Italian pasta taste so much. Chicken Piccata Pasta is such a savory dish tossed in a simple light sauce that packs a big punch. I love the way freshly diced tomatoes or even arugula garnished on top taste with it.
12 ounce pasta, cooked according to package instructions
1-1/4 pound boneless chicken breast, cut into 1 inch pieces
4 tablespoons olive oil, divided
2 shallots, chopped
4 cloves garlic, minced
2 tablespoons flour
1-1/2 cup chicken stock
1 juice of one lemon
1/4 cup cilantro, chopped
salt and pepper
tomatoes and arugula for garnish
1. On medium heat in a sauté pan add half of olive oil. In a small bowl add chicken and coat with salt and pepper. Add chicken into pan and cook until no longer pink, about 10-15 minutes.
2. When chicken has cooked make a well in the middle of the pan and add shallots and garlic. Cook until tender then add remaining oil, flour and chicken broth. Whisk until well combined and smooth. Add lemon juice, cilantro and salt and pepper to taste.
3. Drain pasta and add into the pan, toss with mixture. Allow to completely warm, about 5 minutes. Garnish top with tomatoes and arugula.
Yields: 4 servings