CHICKEN PICCATA PASTA

Quick, easy, economical and delicious! This dish is a modified version of classic chicken picatta. Originating from the early 20th century, it combines chicken with garlic, white wine and lemon. We take it a step further and add some additional ingredients and stir in pasta. This can be made as an easy one pot meal.
Pasta is cooked in a pan before being set aside. Thin butterflied chicken breasts are then cooked up before being removed. Mushrooms and later garlic are sauteed before adding lemon juice and white wine. Everything is then combined again before stirring in fresh parmesan reggiano cheese.
People are finding that it’s more economical to eat at home. We feel that it’s also better to eat at home when you source the best ingredients from our local farmers markets. Our farmers markets carry many of the ingredients needed for this dish. However, our Saturday farmers market carries all of the ingredients needed for this dish.

Unique to this recipe is the inclusion of pasta. We recommend penne pasta. It’s tubular shape works well with the sauce. All three of our farmers markets carry fresh pasta, ravioli, sauces and more from Antipasti LA. Made fresh and frozen immediately, they are a step up from traditional dried pasta.
Our Saturday market also carries wine, imported parmesan reggiano and the best ranch direct pasture raised meat including split chicken breasts.
Don’t be afraid to experiment with this recipe. Add in anything you like and omit anything you don’t. This dish goes together quickly and is guaranteed to please.
The Santa Clarita Valley farmers markets operate Saturday morning in Old Town Newhall, Sunday morning in Valencia FivePoint (behind Magic Mountain) and Wednesday evening in Canyon Country. More information about our farmers markets can be found at www.scvfarmersmarkets.com.

Ingredients

1lb uncooked penne pasta
1lb thin boneless skinless chicken breasts
¼ cup extra-virgin olive oil
8 minced garlic cloves
half pound mushrooms, sliced
1 cup white wine
1 teaspoon crushed red pepper flakes (optional)
1/2 cup cold butter, cut into cubes
1/3 cup fresh lemon juice
1 cup grated Parmesan Reggiano
1 cup finely chopped parsley
Salt and pepper to taste

Instructions:

Bring a large heavy pot of salted water to a boil. Boil pasta following instructions on package. Remove from heat and drain, retaining about half a cup of pasta water.
In the same pan, add olive oil. Season chicken breasts to taste. Cook chicken breasts until done in the pot. Remove chicken and set aside.
Add sliced mushrooms and saute until golden brown. Season with salt as desired. Add garlic and red pepper flakes and stir while cooking for an additional minute.
Add white wine and deglaze the pan. Cook over medium high heat until the liquid reduces by about half. Slice the cooked chicken breasts into bite-sized strips. Return the pasta and chicken to the pan and stir. Add lemon juice, butter and a half cup of the pasta cooking liquid.
Continue stirring over medium heat for about 3 minutes. Remove from heat and stir in the parmesan cheese and parsley. Serve immediately.

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