CHICKEN PICCATA WITH PASTA

CHICKEN PICCATA WITH PASTA image

Yield 4

Number Of Ingredients 13

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets, (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Steps:

1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse. 2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. 3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. 4. Stir in parsley, capers and butter. Measure out 1/2 cup of the sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. Nutrition Information: Per Serving: cal. (kcal) 397, Fat, total (g) 9, chol. (mg) 54, sat. fat (g) 3, carb. (g) 45, Monosaturated fat (g) 3, fiber (g) 5, pro. (g) 28, vit. C (mg) 10.63, sodium (mg) 544, iron (mg) 2.88, Vegetables () 0.5, Starch () 2.5, Percent Daily Values are based on a 2,000 calorie diet