Chicken Piccata over pasta with spinach
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Piccata over pasta with spinach calories by ingredient
Introduction
From semihomemade with sandra lee--I took the capers out since my family will not eat them From semihomemade with sandra lee--I took the capers out since my family will not eat themNumber of Servings: 4
Ingredients
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1/2 (1-pound) box thin spaghetti
1 (6-ounce) package fresh spinach
1/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 lb chicken tenders
2 tablespoons butter, divided
1 tablespoons vegetable oil
1/4 cup chicken broth, Swanson®
2 tablespoons fresh lemon juice
2 tablespoons capers, drained, Lindsay®
1 teaspoon minced garlic
1/4 cup chopped fresh parsley, divided
Garnish: fresh lemon slices
Directions
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.
Member Ratings For This Recipe
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HEDSTS58
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CD12710545
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TNCARMEL
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ELSEEBEE
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BGERSTENZANG