Chicken Piccata over pasta with spinach
- Number of Servings: 4
Ingredients
1/2 (1-pound) box thin spaghetti1 (6-ounce) package fresh spinach1/4 cup whole wheat flour1 teaspoon salt1 teaspoon freshly ground pepper1 lb chicken tenders2 tablespoons butter, divided1 tablespoons vegetable oil1/4 cup chicken broth, Swanson®2 tablespoons fresh lemon juice2 tablespoons capers, drained, Lindsay®1 teaspoon minced garlic1/4 cup chopped fresh parsley, dividedGarnish: fresh lemon slices
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.
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.
Nutritional Info 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
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