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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.6
  • Total Fat: 8.7 g
  • Cholesterol: 76.2 mg
  • Sodium: 821.6 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 33.2 g

View full nutritional breakdown of Chicken Piccata over pasta with spinach calories by ingredient
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Chicken Piccata over pasta with spinach

Submitted by: SUMSIE
Chicken Piccata over pasta with spinach

Introduction

From semihomemade with sandra lee--I took the capers out since my family will not eat them From semihomemade with sandra lee--I took the capers out since my family will not eat them
Number of Servings: 4

Ingredients

    1/2 (1-pound) box thin spaghetti
    1 (6-ounce) package fresh spinach
    1/4 cup whole wheat flour
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1 lb chicken tenders
    2 tablespoons butter, divided
    1 tablespoons vegetable oil
    1/4 cup chicken broth, Swanson®
    2 tablespoons fresh lemon juice
    2 tablespoons capers, drained, Lindsay®
    1 teaspoon minced garlic
    1/4 cup chopped fresh parsley, divided
    Garnish: fresh lemon slices

Directions

1. Prepare spaghetti according to package directions, adding spinach to spaghetti just before draining. Keep warm.

2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken in flour mixture; shake gently to remove any excess flour.

3.In a large skillet, melt 1 tablespoons butter in oil over medium-high heat. Add chicken, and cook, in batches, for 2 to 3 minutes per side, or until golden brown. Add chicken broth if needed. Remove from skillet, and keep warm.

4. Add chicken broth, lemon juice, and garlic to skillet; bring to a boil, scraping brown bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, for 1 to 2 minutes, or until slightly thickened. Stir in 2 tablespoons parsley and remaining 1 tablespoons butter.
Arrange spaghetti mixture on a platter; spoon chicken and sauce over spaghetti. Sprinkle with remaining 2 tablespoons chopped parsley. Garnish with fresh lemon slices, if desired. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SUMSIE.






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Member Ratings For This Recipe

  • I made this tonight and it was great. I used about a cup of chicken stock because it didn't seem like 1/4 cup would be enough. Thanks for the recipe, I'll be making this one regularly! - 7/6/12

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  • Awesome meal:) I tripled the sauce part, poured over pasta and stirred it in. Even the picky kids liked it... - 7/12/10

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  • Making this for dinner. It sounds yummy! - 5/31/10

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  • I really liked it and so did my boyfriend. It didn't say when to add in the capers though so I added them when I added the parsley. Also, I seemed to end up with very little sauce. Still good though. - 4/28/10

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