Chicken Piccata Linguini

Chicken Piccata Linguini Author: Canadian Living Credits: Chicken Piccata Linguini

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 12 oz linguine
  • 2 boneless skinless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 3/4 cups sodium-reduced chicken broth
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons lemon juice
  • 2 tablespoons capers drained and rinsed
  • 1/4 cup grated romano cheese

Method

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, slice chicken on bias into 1/4-inch (5 mm) thick strips; sprinkle with flour, salt and pepper.

In large nonstick skillet, heat oil and butter over medium-high heat; cook garlic and chicken until chicken is no longer pink inside, about 5 minutes.

Stir in broth, scraping up any brown bits; bring to boil and boil until slightly thickened, about 2 minutes.

Stir in parsley, lemon juice and capers; add to drained pasta. Add cheese and toss to coat.

More linguine recipes:

Nutritional facts Per serving: about

  • Sodium 888 mg
  • Protein 29 g
  • Calories 493.0
  • Total fat 11 g
  • Potassium 312 mg
  • Cholesterol 53 mg
  • Saturated fat 4 g
  • Total carbohydrate 68 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 86.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Piccata Linguini

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