RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 701
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| Recipe Name: |
Chicken Piccata with Summer Vegetable Pasta |
| Source: |
, April 2006 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.10
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup basil, fresh thinly sliced
4 6-ozs chicken breast, boneless, skinless trimmed
0.5 Teaspoon pepper, black divided
2 Teaspoons oil, olive
2 Tablespoons capers
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Directions:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yellow squash; sauté 4 minutes or until crisp-tender. Add tomatoes and garlic; sauté 2 minutes. Add squash mixture to reserved onion mixture. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken, and cook 4 minutes on each side or until done. Remove from pan; keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese. Serve immediately.
NUTRITION PER SERVING
CALORIES 588(20% from fat); FAT 13.2g (sat 5.2g,mono 4.8g,poly 1.6g); PROTEIN 57.8g; CHOLESTEROL 119mg; CALCIUM 267mg; SODIUM 798mg; FIBER 10.5g; IRON 5.3mg; CARBOHYDRATE 62.3g |
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| Nutrition per Serving: |
| Calories: |
671 |
Total Carbs: |
71.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
117.4 |
Fat: |
13.6 |
Protein: |
63.90 |
| Fiber: |
5.19 |
Sodium: |
399.70 |
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