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Chicken Piccata with Summer Vegetable Pasta Recipe

Chicken Piccata with Summer Vegetable Pasta Recipe

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Chicken Piccata with Summer Vegetable Pasta

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Ingredients

Count

Nutrition

427

Calories

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Ingredients:

Serving

olive oil-flavored cooking spray
1 cup (1/4-inch) strips red bell pepper (about 1 medium)
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 cups matchstick-cut zucchini (about 1 medium)
1 1/4 cups matchstick-cut yellow squash (about 1 medium)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 oz uncooked whole wheat blend spaghetti
3/4 cup (3 oz) grated fresh parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6-oz) skinless, boneless chicken breast halves, trimmed
1/4 tsp salt
1/2 tsp freshly ground black pepper, divided
1/2 cup all-purpose flour (about 2 1/4 oz)
2 tsp olive oil
1 1/2 cups fat-free , less-sodium chicken broth
6 tbsp fresh lemon juice
2 tbsp capers
1/2 cup sliced green onions
1 tbsp butter

Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yellow squash; sauté 4 minutes or until crisp-tender. Add tomatoes and garlic; sauté 2 minutes. Add squash mixture to reserved onion mixture. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken, and cook 4 minutes on each side or until done. Remove from pan; keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	427.4 Kcal (1789 kJ)
Calories from fat	73.63 Kcal
		% Daily Value*
Total Fat	8.18g	13%
Cholesterol	27.97mg	9%
Sodium	631.21mg	26%
Potassium	622.98mg	13%
Total Carbs	64.36g	21%
Sugars	5.98g	24%
Dietary Fiber	2.05g	8%
Protein	27.68g	55%
Vitamin C	48.3mg	80%
Vitamin A	0.8mg	26%
Iron	17.2mg	96%
Calcium	182.4mg	18%

Amount Per 100 g
Calories	127.09 Kcal (532 kJ)
Calories from fat	21.89 Kcal
		% Daily Value*
Total Fat	2.43g	13%
Cholesterol	8.32mg	9%
Sodium	187.69mg	26%
Potassium	185.24mg	13%
Total Carbs	19.14g	21%
Sugars	1.78g	24%
Dietary Fiber	0.61g	8%
Protein	8.23g	55%
Vitamin C	14.4mg	80%
Vitamin A	0.2mg	26%
Iron	5.1mg	96%
Calcium	54.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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