Chicken Piccata with Angel Hair Pasta
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 502.4
- Total Fat: 22.7 g
- Cholesterol: 102.0 mg
- Sodium: 310.8 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 2.2 g
- Protein: 33.1 g
View full nutritional breakdown of Chicken Piccata with Angel Hair Pasta calories by ingredient
Number of Servings: 2
Ingredients
-
4 ounces angel hair pasta
2 (4-ounce) chicken cutlets (about 1/8 inch thick)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoons minced shallot
1/8 cup fresh lemon juice
1/4 cup dry white wine
1 tablespoons capers, drained
1 tablespoons flat-leaf parsley, chopped and divided
Directions
1. Prepare pasta according to package directions.
2. Meanwhile, sprinkle both sides of chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until brown and cooked through. Remove chicken to a plate, and keep warm. Wipe skillet clean.
3. Melt 1/2 tablespoon butter in skillet over medium-high heat; add shallot and sauté, stirring often, 30 seconds or until tender. Add lemon juice, wine, and capers; bring to a gentle boil. Boil 1 to 2 minutes or until reduced slightly. Remove skillet from heat, and stir in remaining 1 1/2 tablespoons butter until melted. Stir in 1/2 tablespoon parsley.
4. Slice chicken cutlets into 1-inch pieces; arrange over prepared pasta, and pour caper sauce over chicken. Sprinkle with remaining parsley.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KIMGOLDEN319.
2. Meanwhile, sprinkle both sides of chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until brown and cooked through. Remove chicken to a plate, and keep warm. Wipe skillet clean.
3. Melt 1/2 tablespoon butter in skillet over medium-high heat; add shallot and sauté, stirring often, 30 seconds or until tender. Add lemon juice, wine, and capers; bring to a gentle boil. Boil 1 to 2 minutes or until reduced slightly. Remove skillet from heat, and stir in remaining 1 1/2 tablespoons butter until melted. Stir in 1/2 tablespoon parsley.
4. Slice chicken cutlets into 1-inch pieces; arrange over prepared pasta, and pour caper sauce over chicken. Sprinkle with remaining parsley.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KIMGOLDEN319.