Rachael Ray's 30-Minute Healthy Recipes

Chicken Pasta Salad

*1-pound penne pasta cooked al dente according to package directions
*2-tablespoon extra virgin olive oil
*1-1/4 pound chicken tenders, cut into bite size pieces
*2 tablespoons butter
*4 cloves garlic – chopped
*2 tablespoons flour
*1/2 cup white wine
*Juice of 1 lemon
*1-cup chicken broth or stock
*3 tablespoons capers, drained
*1/2 cup chopped fresh flat-leaf parley
*Chopped chives for garnish

1. Heat a deep nonstick skillet over medium-high heat
2. Add 1 tablespoon of olive oil
3. Add the chicken to the pan
4. Season with salt and pepper
5. Brown chicken until lightly golden all over 5-6 minutes
6. Remove chicken from pan
7. Set it aside

Complete the sauce

1. Add 1-tablespoon olive to pan
2. 1 tablespoon of butter
3. Add garlic and shallots
4. Sauté for 3 minutes
5. Stir in flour and broth
6. Stir in caper and parsley
7. When sauce starts to bubble
8. Add remaining tablespoon butter
9. Put chicken back in the pan
10. Heat thoroughly for 1-2 minutes
11. Toss hot pasta with chicken and sauce
12. Add salt and pepper to taste
13. Top with fresh chives

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