LEMON CHICKEN PASTA TOSS

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

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

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.

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.

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

VARIATION:

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.

Makes 4 servings
Adapted from source: Better Homes and Gardens