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03-28 Quick Chicken Piccata

This is a lighter version than traditional Piccata sauce which is a butter sauce,
this uses broth as its base.

Boil water for
1 lb of penne rigate pasta or other similar size
Cook al dente

Cook in olive oil
1 lb boneless, skinless chicken, 1 inch pieces (or use leftover chicken)
about 5-6 minutes, until golden

In skillet over medium heat, saute:
1 T olive oil
1 T unsalted butter
1 colored bell pepper, cubed
1/2 red onion, thinly diced
when pepper softens add:
1 t garlic, minced
Stir well then stir in
2 T flour
cook 2 minutes then add:
1/2 c white cooking wine
Reduce liquid by cooking 1 minute, then whisk in:
juice of 1 lemon
1 c chicken broth
Stir in
3 T capers, drained
1/2 c fresh parsley, chopped
1 c baby spinach, chopped
let sauce come to a boil and add in chicken.
Salt and pepper to taste
Stir well and remove from heat to add:
1/2 c Parmesan, shredded or Dublinaire, Asiago, etc.
Combine hot pasta with sauce and serve immediately.

You can make this without the parsley but the lemon and the capers
give the sauce its flavor, don't skimp on those.
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