Chicken Piccata Linguini
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 493 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 53 mg |
| sodium | 888 mg |
| potassium | 312 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 29 |
| vit A | 7 |
| vit C | 12 |
| folate | 86 |
- Preparation time: 5 minutes
- Cook time : 7 minutes
Ingredients
- 12 oz linguine
- 2 boneless skinless chicken breasts
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 3/4 cup sodium-reduced chicken broth
- 1/4 cup chopped fresh parsley
- 3 tbsp lemon juice
- 2 tbsp capers, drained and rinsed
- 1/4 cup grated romano cheese
Preparation
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:
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:
- Linguine with Pancetta and Snow Peas
- Lemon Parmesan Linguine
- 20-Minute Chicken Linguine
- Linguine with Walnuts and Arugula
- Linguine with Clams
Source : Canadian Living Magazine: January 2010
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