Chicken and Penne in Caper Cream Sauce
- Number of Servings: 6
Ingredients
4 boneless, skinless chicken breast halves1/4 cup lemon juicewhole wheat flour to dredge1 tbsp pepper1 tbsp dried parsley3 tablespoons olive oil1/3 cup dried mushrooms1 cup white wine 6 cloves garlic, minced1 cup whipping cream1 tsp dried dill weed6 tablespoons capers, drained and rinsed4 cup multi-grain penne1 cup feta cheese, crumbled
Prepare pasta according to directions. Reconstitute mushrooms in white wine. Marinate chicken breasts in lemon juice for 15 minutes. Dredge in flour, pepper, and parsley. (I put mine in a gallon storage bag and shake it.) Heat olive oil in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium-low, and cook, covered 5 minutes, each side, until breasts are cooked through. Remove chicken from pan, wrap in foil, and set aside. Return skillet to stove, and increase heat to high. Deglaze pan with white wine. Add mushrooms and garlic, whipping cream, whisk continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers and dill. Cut chicken into bite-sized pieces, mix chicken and pasta into sauce. Top with feta cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user PHRAUGIE.
Number of Servings: 6
Recipe submitted by SparkPeople user PHRAUGIE.
Nutritional Info Amount Per Serving
- Calories: 579.6
- Total Fat: 30.1 g
- Cholesterol: 143.9 mg
- Sodium: 649.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.8 g
- Protein: 38.4 g