Chicken Piccata with Summer Vegetable Pasta (Modified) Recipe

Looking for an easy chicken piccata with summer vegetable pasta (modified) recipe? Learn how to make chicken piccata with summer vegetable pasta (modified) using healthy ingredients.


Submitted by paperclippy

Makes 4 servings



http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1173793 Modified.

Recipe Ingredients for chicken piccata with summer vegetable pasta (modified)

3/4 cup thinly sliced onion
1 large zucchini, matchstick-cut
1 1/2 c summer squash, matchstick-cut
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces Spaghetti, Dry, Enriched
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1/2 cup thinly sliced fresh basil
16 oz skinless, boneless chicken breast halves, trimmed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/4 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 tablespoon butter

Recipe Directions for chicken piccata with summer vegetable pasta (modified)

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 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; 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.

Categories

Chicken, Pasta, Main Dish

Nutrition Facts
Serving Size 513.1g
Amount Per Serving
Calories
526
Calories from Fat
130
% Daily Value*
Total Fat
14.4g
22%
Saturated Fat
6.1g
30%
Trans Fat
0.0g
Cholesterol
90mg
30%
Sodium
949mg
40%
Potassium
642mg
18%
Total Carbohydrates
60.1g
20%
Dietary Fiber
5.0g
20%
Sugars
5.6g
Protein
41.5g
Vitamin A 18% Vitamin C 60%
Calcium 27% 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
B
  Good points
  • High in selenium
  • High in vitamin C
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