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Chicken Picatta Pasta

I've mentioned it before- I live with picky people.   And sometimes I feel absolutely terrible about how I have to mangle a recipe to get my family to eat it.   This is one of those recipes.    The first thing to go was the capers.   They won't touch them.    Next to go is any discernible onion- instead of the diced red, which I would love, I used Penzey's dried minced onion.     Fresh herbs have been rejected- my son calls them "lawn mowings".   Sigh.   

I apologize to Sommer for what I had to do to her lovely recipe.  That being said, he ate two helpings of what I put on the table.  My husband is at work, but I know that he'll love it later too.    The sun went away as soon as I put it on the table, and since Jake was eager to eat I didn't spend a lot of time on the pictures.    Go check out the ones at A Spicy Perspective, as well as her other awesome recipes.  

* Exported from MasterCook *

                          Chicken Picatta Pasta

1/2 box angel hair pasta
  1  1/2            lb.  chicken tenders -- in bite size pieces
      Salt and Pepper (to taste)
   4                Tb.  flour -- divided
  1              stick  butter
  3                Tb.  olive oil
  2             cloves  garlic -- minced, jarred
 1 tablespoon Penzey's Minced dried onion
1            teaspoon dried rosemary
     1/3           cup  fresh lemon juice
     3/4           cup  chicken broth (reduced sodium)
    1T         dried parsley

Fill pasta pot with water and bring to a boil.   Cut chicken into bite size pieces.   Heat butter and oil in a large skillet with high sides over medium heat.   Combine 2T flour, salt and pepper in a large ziploc.   Add chicken and shake to coat thoroughly.   Cook pasta according to package directions.

When butter is completely melted, carefully add the chicken and cook until golden brown on both sides (about 2 to 3 mins per side).   Use a slotted spoon to remove chicken to a paper towel lined plate.

Combine broth, rosemary, garlic, and onion.   Pour into skillet.   Whisk 2T flour into lemon juice and then add to the skillet.   Whisk to get all the browned bits off the bottom and let thicken slightly.   Add drained pasta and chicken to the simmering sauce and sprinkle with 2t parsley.    Move to serving dish and top with remaining parsley.

Adapted from  ""


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