Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Finely grate lemon rind to make 2 tsp zest; juice lemon to make 3 tbsp juice. Set aside.
Sprinkle chicken with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook chicken until no longer pink inside, about 3 minutes per side.Remove from pan and keep warm.
In same skillet, heat 2 tsp olive oil over medium-high heat; add capers and warm through, about 30 seconds. Add tomatoes and pinch each salt and pepper; cook until tomatoes start to soften, about 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.
Stir pasta and reserved cooking liquid into skillet; remove from heat. Stir in lemon zest and lemon juice.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 467 mg
- Sugars 2 g
- Protein 35 g
- Calories 440.0
- Total fat 8 g
- Potassium 489 mg
- Cholesterol 66 mg
- Saturated fat 1 g
- Total carbohydrate 56 g
- Iron 24.0
- Folate 70.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 20.0