Modified from Rachael Ray's 30 Minutes 2
1 pound penne rigate pasta, cooked according to package (yeah, use what you have in the house)
2 tbsp oil (it says olive, I used vegetable oil)
1 ¼ lb chicken, cut into 1-inch pieces
salt and pepper, to taste
2 tbsp butter
4 cloves garlic, minced
1 medium onion (it said shallots)
2 tbsp flour
½ cup white wine
juice of 1 lemon (I used bottled lemon juice)
1 cup chicken broth (I use the cubes and make it myself…cheaper)
3 tbsp capers (I’d never had these before…they aren’t that expensive and are kind of interesting….not to die for, but not bad)
½ cup chopped fresh parsley
Heat a skillet over medium high. Add 1 tablespoon of oil and chicken to pan. Season with salt and pepper and brown for about 5-6 minutes. Remove chicken from pan and put in serving dish while you make rest of sauce.
Return skillet to heat, reduced to medium. To skillet, add another tablespoon of oil, 1 tablespoon butter, the garlic and onions and sauté about 3 minutes. Stir in flour and cook 2 minutes. Whisk in wine and reduce liquid, about 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When it comes to a bubble, add last tablespoon of butter to make it shine. Put chicken back in pan and heat though. Toss hot pasta with chicken and sauce. Adjust salt and pepper to taste.