Chicken Scaloppine with Spinach and Linguine (adapted from Southern Living)
- Number of Servings: 4
Ingredients
1 pound fresh asparagus 1 (8-oz.) package linguine 1 (9-oz.) package fresh spinach, thoroughly washed 1/2 cup all-purpose flour1 teaspoon salt, divided 1 teaspoon pepper, divided 4 chicken cutlets (about 1 lb.) 1 tsp butter 1 tsp olive oil 2 tablespoons all-purpose flour 2 1/2 cups chicken broth 1 tablespoon lemon zest 3 tablespoons fresh lemon juice 2 Tbsp capers, rinsed and drained 2 plum tomatoes, seeded and chopped 1/4 ccup Grated Parmesan cheese
1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
3. Combine 1/2 cup flour, 1 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.
4. Melt 1 Tsp. butter with 1 Tsp. olive oil in a large nonstick skillet over medium-high heat. Cook cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. (Chicken may be kept warm in a 250° oven on a wire rack.)
5. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.
Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BSTACY.
2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
3. Combine 1/2 cup flour, 1 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.
4. Melt 1 Tsp. butter with 1 Tsp. olive oil in a large nonstick skillet over medium-high heat. Cook cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. (Chicken may be kept warm in a 250° oven on a wire rack.)
5. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.
Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BSTACY.
Nutritional Info Amount Per Serving
- Calories: 363.4
- Total Fat: 6.5 g
- Cholesterol: 22.4 mg
- Sodium: 1,480.9 mg
- Total Carbs: 61.3 g
- Dietary Fiber: 6.9 g
- Protein: 20.0 g
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