Lemon Chicken Picatta Pasta Toss

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lemon Chicken Picatta Pasta Toss calories by ingredient
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Submitted by: LEANCOURT84


Number of Servings: 6

Ingredients

    1.2lb chicken tenderloins
    1 lemon or 2T bottled lemon juice
    1/4 cup butter
    1T chopped garlic
    1/4c fat free milk or heavy whipping cream
    1/4c flour
    1 1/2t seasoned salt
    1 zip top quart sized bag
    8oz penne rigati, whole wheat
    2T capers
    2t chicken base
    1/2c 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.

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Member Ratings For This Recipe

  • 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

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  • This is now a family favorite! They continually ask for it & we usually have it with sourdough french bread. Love it! - 5/5/08

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