Tuesday, February 07, 2017

Chicken Piccata Pasta a la Anita's style

Chicken Piccata Pasta

1 cup all purpose flour
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/4 tsp salt
1 lb chicken tenders, pounded thin & cut into 2" pieces
2 Tbsp olive oil
3 cloves garlic, chopped
1/4 c butter, divided
1 c dry white wine
1/3 c chicken broth
1/3 c fresh lemon juice
2 Tbsp capers
6 oz marinated artichoke hearts, cut into bite sized pieces
1/3 cup roasted peppers, cut into strips
1 Tbsp dried parsley
1 8 oz box tricolor rotini


Whisk together flour, pepper, paprika & salt in a bowl.  Dredge chicken in mixture, coating evenly, remove to a plate & set aside.  Heat olive oil in large pan over medium-high heat, and cook garlic for a minute or so, until lightly browned, then remove to a bowl.
Dredge chicken in the flour mixture one more time.  Place 2 Tbsp b

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