Chicken Piccata with Summer Vegetable Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Celebrate summer flavor with a fresh pasta recipe that's loaded with veggies and lean chicken. It's the perfect one-dish recipe for a warm summer evening. Ingredients:
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 ounces uncooked whole wheat blend spaghetti |
3/4 cup (3 ounces) grated fresh parmesan cheese, divided |
1/2 cup thinly sliced fresh basil |
4 (6-ounce) skinless, boneless chicken breast halves, trimmed |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper, divided |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
2 teaspoons olive oil |
1 1/2 cups fat-free, less-sodium chicken broth |
6 tablespoons fresh lemon juice |
2 tablespoons capers |
1/2 cup sliced green onions |
1 tablespoon butter |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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