Recipes Chicken Piccata with Pasta & Mushrooms (Entree)

Number of Servings
4
Ingredients
    • 6 ounces whole-wheat angel hair pasta
    • 1/3 cup all-purpose flour, divided
    • 2 ½ cups reduced-sodium chicken broth
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper
    • 4 boneless, skinless, chicken breasts (3/4-1 pound total), trimmed
    • 3 teaspoons extra-virgin olive oil, divided
    • 1 10-ounce package mushrooms, sliced
    • 3 large cloves garlic, minced
    • 2 tablespoons lemon juice
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons capers, rinsed
    • 2 teaspoons butter
Instructions

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.  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.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and 1/2 cup of broth to the pan and cook for 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. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutrition Information

397 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 54 mg Cholesterol; 45 g Carbohydrates; 28 g Protein; 5 g Fiber; 544 mg Sodium; 609 mg Potassium

Tracker:  2 oz-equivalent grain, ½ cup vegetable, 3 ½ oz. meat.