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.