Better Homes and Gardens Lemon Chicken Pasta Toss

• dried multigrain penne (6 ounces)↗2 cups
• boneless skinless chicken breasts, cut into 1-inch pieces↗12 ounces
• all-purpose flour↗2 tablespoons
• olive oil↗2 tablespoons
• finely chopped shallot1⁄3 cup
• garlic cloves, minced↗2
• chicken broth↗3⁄4 cup
• lemon juice↗3 tablespoons
• salt↗1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• capers, drained↗3 tablespoons
• snipped Italian parsley (flat-leaf)3 tablespoons
• freshly grated parmesan cheese (optional)

Step-by-step instructions

1. 1

   Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.

2. 2

   Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.

3. 3

   Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.

4. 4

   Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.

5. 5

   Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.