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Chicken Piccata with Pasta & Mushrooms Recipe

Looking for an easy Chicken Piccata with Pasta & Mushrooms recipe? Learn how to make Chicken Piccata with Pasta & Mushrooms using healthy ingredients.


Submitted by nobie1

Makes 4 servings



Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast

Recipe Ingredients for Chicken Piccata with Pasta & Mushrooms

6 ounces Organic Whole Wheat Angel Hair Pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 oz+raw Chicken
3 teaspoons extra-virgin olive oil, divided
10 ounce mushrooms, sliced
3 clove garlic
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Recipe Directions for Chicken Piccata with Pasta & Mushrooms

  1. INGREDIENTS

  2. 6 ounces whole-wheat angel hair pasta

  3. 1/3 cup all-purpose flour, divided

  4. 2 cups reduced-sodium chicken broth

  5. 1/2 teaspoon salt, divided

  6. 1/4 teaspoon freshly ground pepper

  7. 4 chicken cutlets, (3/4-1 pound total), trimmed

  8. 3 teaspoons extra-virgin olive oil, divided

  9. 1 10-ounce package mushrooms, sliced

  10. 3 large cloves garlic, minced

  11. 1/2 cup white wine

  12. 2 tablespoons lemon juice

  13. 1/4 cup chopped fresh parsley

  14. 2 tablespoons capers, rinsed

  15. 2 teaspoons butter

  16. PREPARATION

  17. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

  18. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

  19. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

  20. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Categories

Main Dish

Nutrition Facts
Serving Size 409.9g
Amount Per Serving
Calories
436
Calories from Fat
93
% Daily Value*
Total Fat
10.3g
16%
Saturated Fat
1.9g
10%
Trans Fat
0.0g
Cholesterol
77mg
26%
Sodium
886mg
37%
Potassium
991mg
28%
Total Carbohydrates
44.8g
15%
Dietary Fiber
5.1g
20%
Sugars
3.5g
Protein
35.1g
Vitamin A 8% Vitamin C 20%
Calcium 4% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • Contains alcohol
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