Ingredients:
0.25 Teaspoon pepper, black
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Directions:
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.
Place veal between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle both sides of veal with salt and pepper. Coat veal with cooking spray.
Place a large non-stick skillet over medium-high heat until hot. Add one-third of veal; cook 30 seconds on each side or until just browned. Remove veal from pan, and keep warm. Repeat procedure with remaining veal.
Add olives to pan; saute 30 seconds. Stir in chicken broth mixture and lemon juice; cook 3 minutes or until the sauce is slightly thick, stirring constantly. Drain pasta. Serve veal and olive sauce over fettuccine. (Serving size: 3/4 cup pasta, 3 ozs. veal, 1/2 cup sauce. |