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Tuesday, March 30, 2010

Piccata in a Pinch

The other night, Gus and I were hoping to make Chicken Piccata with our trusty Chicken Piccata sauce from Trader Joe's. We were stopped in our tracks when we realized our open bottle of Piccata sauce was wayyyy too old to eat! Solution number two: Trader Joe's Cacciatore Sauce! We had a brand new bottle we'd been meaning to try.

We pop that open and my happy smile falls.... I smell red peppers! Aaaahhh, there's a few things I really don't like, especially in tomato sauce - and red peppers is definitely one of those things!

So here we are, chicken with onions and pasta cooking away.. and no sauce!

Dun dun dun.. the birth of a new recipe: Piccata in a Pinch! Enjoy this when you're in the mood for a lemony, wine, butter sauce full of deliciousness. Chances are most of this stuff is on hand in your pantry already.. it was in mine thankfully!

Serves 2-3

- 2 large chicken breasts, diced into medium pieces (cooked- We put ours in the crock pot on high for 2 hours when it was originally frozen)
- 1 lb of your choice of pasta, cooked and drained
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic gloves
- 2 oz. of cream cheese (reduced fat works great)
- 1/2 cup Zesty Italian Dressing
- 1 tablespoon of lemon juice
- 1 cup of white wine
- 2 large pats of butter
- Dash of basil, parley, salt, and pepper

- Cook pasta separately while making the chicken with sauce.
- Saute onion and garlic with olive oil over medium heat.
- After a few minutes, add chicken pieces to the mixutre and continue to cook until the chicken browns just a bit.
- In a small bowl, combine italian dressing, lemon juice, cream cheese, wine, butter, and spices. Add this mixture to the saute pan with the chicken.
- Simmer sauce for at least 5 minutes. It should smell awesomely like butter and wine.
- To finish, top pasta with sauce and enjoy! Yum!
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