Recipe: Penne Pasta with Smoked or Roasted Chicken

PENNE PASTA WITH SMOKED OR ROASTED CHICKEN

"I've stolen some flavors from veal piccata for this simple pasta meal to use up your extra smoked chicken. Use both white and dark meat for this dish, and serve it with a tomato and avocado salad."

1 pound uncooked penne pasta
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 small onion, chopped
2 tablespoons flour
1/2 cup white wine
Juice of 1 lemon
1 cup chicken stock
3 tablespoons capers
1 teaspoon minced fresh oregano
1/3 cup finely chopped Italian parsley
1 pound chopped smoked or roasted chicken (2 cups)
Salt and freshly ground black pepper to taste
Minced green onion tops for garnish

Cook pasta according to package directions; drain and keep warm.

Heat the olive oil with the butter in a large saucepan. Add the garlic and onion and saute until soft, about 2 minutes.

Add the flour to thicken and cook over medium heat for 2 minutes, stirring constantly. Whisk in the wine and cook for 1 minute, then whisk in the lemon juice and chicken stock. Add the capers, oregano, and parsley and heat for 1 minute.

Add the chicken and cook for 2 minutes, stirring occasionally.

In a bowl, combine the pasta and the sauce and toss well. Add salt and pepper to taste and serve garnished with the green onion tops.

Makes 4 servings
Source: Dr. BBQ's Big-Time Barbecue Cookbook by Ray Lampe