Chicken Piccata Pasta

This is actually titled "Lemon Chicken Pasta Toss" in the Better Homes & Gardens Cookbook, but I think "Chicken Piccata Pasta" is a better name because this dish has all the same flavors as Chicken Piccata. It's so delicious, I made it for dinner twice in four days!

2 cups dried multigrain penne

12 oz boneless skinless chicken cut into 1-inch pieces (I used chicken tenders)

2 tbsp flour

2 tbsp olive oil

1/3 cup finely chopped shallot

2 cloves garlic, minced

3/4 cup chicken broth

3 tbsp lemon juice

1/4 tsp salt

1/4 tsp black pepper

3 tbsp capers, drained

3 tbsp Italian parsley, chopped

Freshly grated Parmesan cheese

Cook pasta and drain. Return to pot and keep warm.

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

Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, until reduced to 2/3 cup (about 5 minutes). Stir in chicken, capers, and parley; heat through.

Toss pasta with chicken mixture. Serve with Parmesan cheese.