Chicken Piccata Pasta

I've been trying to find some different pasta sauces because I'm a little tired of my go-to alfredo. This sauce was surprisingly delicious and is made from things I usually have on hand. If you like chicken piccata you're going to love this!!

Best part of this meal is that it took about 30-45 minutes to cook. Just make the sauce while you're bringing your pot of water to boil and you'll be eating in no time!


Ingredients

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
2 cloves garlic, chopped
1 shallots, chopped
2 tablespoons all-purpose flour
1/4 cup sherry wine
1 lemon, juiced
1 cup chicken stock
1/2 cup flat-leaf parsley, chopped
1 pound spaghetti, cooked al dente
2 tbs. cream
Chopped or snipped basil, for garnish
Parmesan Cheese, for garnish

Directions

1. Place a large pot of salted water on high heat and bring to a boil.

2. 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. Remove chicken from pan and return the skillet to the heat.

3. Reduce heat to medium. Add another 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 2 minutes.

4. Add flour and cook 2 minutes. Whisk in sherry and allow paste to cook for 2 minutes.

5. Whisk lemon juice and broth into sauce. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Reduce heat to low while you cook the pasta.

6. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss cooked pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped basil and cheese!