Lemon Chicken Pasta Toss

Ingredients:

• 2 cups dried whole wheat penne
• 12 oz boneless chicken breast halves
• 2 tablespoons all purpose flour
• 2 tablespoons olive oil
• 1/3 cup finely chopped shallot
• 3 cloves garlic, minced
• 3/4 cup chicken broth
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons capers, drained
• Freshly grated Parmesan cheese

 Directions

 Cut chicken into 1 inch pieces. Chop shallot, and mince garlic

Cook pasta according to package directions

In a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook chicken in 1 tablespoon of the oil over medium high heat for 6-8 minutes until chicken is no longer pink. Stir chicken as little as possible to develop optimum carmelization. Remove chicken from pan; set aside

Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 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 and capers. Heat through

Toss pasta with chicken mixture. Serve with Parmesan cheese

Yield: 4 servings

Source: Better Homes and Gardens New Cookbook; 14th ed