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Chicken Piccata

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Chicken Piccata

Nutrition Facts

Chicken Piccata

CaloriesCalories

367 Per Serving

ProteinProtein

35g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$2.71
×
Calories 367
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 153 mg
Total Carbohydrate 50 g
Dietary Fiber 6 g
Sugars 2.9 g
Added Sugars 0 g
Protein 35 g

Ingredients

Servings   4  

  • 8 oz. whole-wheat angel hair pasta (cooked to package instructions) OR
  • 8 ounces whole-wheat spaghetti (cooked to package instructions)
  • 2 Tbsp. whole-wheat flour
  • 1/4 tsp. black pepper
  • 2 boneless, skinless chicken breasts (all visible fat discarded, butterflied)
  • nonstick Cooking spray
  • 1 1/2 cup sliced, fresh mushrooms
  • 2 tsp. garlic (jarred, minced)
  • 2 Tbsp. lemon juice
  • 1/2 cup low-sodium chicken stock
  • 2 tsp. salt-free, or, low-sodium Italian seasoning
  • 2 medium zucchini (thinly sliced)

Directions

Tip: Click on step to mark as complete.

  1. Prepare pasta to package directions – drain, rinse and set aside.
  2. Mix flour and pepper in a shallow dish. One at a time, place chicken pieces in flour mixture and turn to coat.
  3. Spray a large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside (3-4 minutes per side).
  4. Transfer chicken to a plate and set aside.
  5. Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.
  6. Add garlic, lemon juice and chicken stock, stir and cook for 2 minutes.
  7. Add Italian Seasoning and zucchini, bring to a simmer and cook about 5 minutes until zucchini is tender.
  8. Toss pasta in the skillet with sauce. Serve topped with chicken.
 

Nutrition Facts

Chicken Piccata

CaloriesCalories

367 Per Serving

ProteinProtein

35g Per Serving

FiberFiber

6g Per Serving

Cost Per ServingCost Per Serving

$2.71
×
Calories 367
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 73 mg
Sodium 153 mg
Total Carbohydrate 50 g
Dietary Fiber 6 g
Sugars 2.9 g
Added Sugars 0 g
Protein 35 g

Ingredients

Servings   4  

  • 8 oz. whole-wheat angel hair pasta (cooked to package instructions) OR
  • 8 ounces whole-wheat spaghetti (cooked to package instructions)
  • 2 Tbsp. whole-wheat flour
  • 1/4 tsp. black pepper
  • 2 boneless, skinless chicken breasts (all visible fat discarded, butterflied)
  • nonstick Cooking spray
  • 1 1/2 cup sliced, fresh mushrooms
  • 2 tsp. garlic (jarred, minced)
  • 2 Tbsp. lemon juice
  • 1/2 cup low-sodium chicken stock
  • 2 tsp. salt-free, or, low-sodium Italian seasoning
  • 2 medium zucchini (thinly sliced)

Directions

Tip: Click on step to mark as complete.

  1. Prepare pasta to package directions – drain, rinse and set aside.
  2. Mix flour and pepper in a shallow dish. One at a time, place chicken pieces in flour mixture and turn to coat.
  3. Spray a large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside (3-4 minutes per side).
  4. Transfer chicken to a plate and set aside.
  5. Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.
  6. Add garlic, lemon juice and chicken stock, stir and cook for 2 minutes.
  7. Add Italian Seasoning and zucchini, bring to a simmer and cook about 5 minutes until zucchini is tender.
  8. Toss pasta in the skillet with sauce. Serve topped with chicken.
 

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