Lemon Chicken Picatta Pasta Toss

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1.2lb chicken tenderloins1 lemon or 2T bottled lemon juice1/4 cup butter1T chopped garlic 1/4c fat free milk or heavy whipping cream1/4c flour1 1/2t seasoned salt1 zip top quart sized bag8oz penne rigati, whole wheat2T capers2t chicken base1/2c white wine
Directions
Cut lemon in hals and remove seeds.
Boil water for pasta.

Preheat saute pan on medium-high. cut chicken into bite sized pieces.

Combine flour and salt in zip top bag and shake to miz. Add chicken and shake to coat.

Add garlic and butter to hot saute pan swirl to coat. Add chicken and cooke until no longer pink, about 2 minutes.

Stir pasta into water and cook for 6 to 8 minutes.

Add capers and chicken base to chicken. Cook for 2 minutes, stiring occasionally.

Stir in wine. Squeeze lemon halves. Add milk or cream and mix well, reduce heat to low and simmer for 3 to 4 minutes.

Drain pasta and toss with chicken.

Number of Servings: 6

Recipe submitted by SparkPeople user CBIRCK.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 174.4
  • Total Fat: 8.3 g
  • Cholesterol: 27.6 mg
  • Sodium: 747.0 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.2 g

Member Reviews
  • BRAYL918
    OMG. My kids love chicken Picatta, and it takes a bit more prep than I like, but this recipe is now on our permanent rotation! We substituted Quinoa penne pasta, and used heavy whipping cream, but followed everything else exactly! The kids asked for the leftovers in their lunchbox tomorrow! A++ - 1/26/16
  • BAHAMAMAMA19
    This is now a family favorite! They continually ask for it & we usually have it with sourdough french bread. Love it! - 5/5/08