Chicken Piccata with Summer Vegetable Pasta - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Chicken Piccata with Summer Vegetable Pasta - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy', recipe_ethnic = 1, recipe_base = 3, recipe_course = 6, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='0.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=4, recipe_temp='0', recipe_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', recipe_comments='', recipe_source=261, recipe_cost='4.100', recipe_owner='lindy', recipe_calories = 671, recipe_fat = '13.56', recipe_carbs = '71.83', recipe_chol = '117.38', recipe_netcarbs = '0.00', recipe_protein = '63.90', recipe_fiber = '5.19', recipe_ww_pts = '11.38', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 1, recipe_kp = 0, recipe_lofat = 1, recipe_sodium = '399.70' , recipe_yields_num = '0.00', recipe_yields_unit = 0 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '', recipe_tested = 1 , recipe_orig_serve = 4, recipe_equip = ''
Errormessage: Duplicate entry 'Chicken Piccata with Summer Vegetable Pasta - Copy - Copy - Copy' for key 'recipe_name'
