culinary review
   
   

Rachael Ray's Chicken Piccata Pasta Toss

Fri Feb 15, 2008 10:31 pm
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Comments: 0 Views: 3861

This recipe contains quite a few ingredients such as chicken, shallots, capers, white wine and herbs. To make this recipe a little cheaper, try substituting the shallots with red or white onion, and the white wine with dry Vermouth.

 

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General Info
Servings: 4
Total Cost: $10.21
Cost Per Serving: $2.55
Total Calories: 3,255
Calories/Serving: 814
IngredientVolumeMassCostCalorie
Olive Oil, Extra Virgin 2 Tablespoons 27.00 Grams $0.40 239
Chicken, Breast, Boneless, Skinless * 1.30 Pounds $2.64 974
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Butter, Unsalted 1 1/2 Tablespoon 21.00 Grams $0.09 150
Garlic (4 cloves) 3 Tablespoons 25.50 Grams $0.12 38
Shallots (2 shallots) 1/2 Cup 80.00 Grams $1.24 56
Flour, White Unbleached All Purpose 2 Tablespoons 0.53 Ounce $0.02 57
Wine, White Table 1/2 Cup 118.00 Grams $1.24 80
Lemon, Whole (1 lemon, juiced) * 108.00 Grams $0.40 22
Chicken Broth 1 Cup 243.00 Grams $0.11 12
Capers 3 Tablespoons 45.00 Grams $1.43 2
Parsley, Fresh, Chopped 1/2 Cup 75.00 Grams $1.25 0
Pasta, Penne * 1.00 Pound $0.99 1,620
Chives, Fresh, Chopped 1 Tablespoon 3.50 Grams $0.25 1

4 servings

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
4 cloves garlic, chopped
2 shallots, 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 to al dente
Chopped or snipped chives, for garnish

Full Recipe at the Food Network



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