Chicken Piccata with Summer Vegetable Pasta

Chicken Piccata with Summer Vegetable Pasta
Photo by Howard L. Puckett

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves, trimmed
  • ¼ teaspoon salt
  • ¾ cup (3 ounces) grated fresh Parmesan cheese, divided
  • ¾ cup (3 ounces) grated fresh Parmesan cheese, divided
  • ½ cup thinly sliced fresh basil
  • 2 teaspoons olive oil
  • 1 ½ cups matchstick-cut zucchini (about 1 medium)
  • + 53 more ingredients
    • 1 ½ cups matchstick-cut zucchini (about 1 medium)
    • 4 (6-ounce) skinless, boneless chicken breast halves, trimmed
    • ½ cup thinly sliced fresh basil
    • 2 teaspoons olive oil
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • 8 ounces uncooked whole wheat blend spaghetti
    • Olive oil-flavored cooking spray
    • 6 tablespoons fresh lemon juice
    • ½ cup sliced green onions
    • 1 cup (1/4-inch) strips red bell pepper (about 1 medium)
    • 1 ¼ cups matchstick-cut yellow squash (about 1 medium)
    • ½ teaspoon freshly ground black pepper, divided
    • 8 ounces uncooked whole wheat blend spaghetti
    • 1 cup (1/4-inch) strips red bell pepper (about 1 medium)
    • ¾ cup thinly sliced onion (about 1/2 large onion)
    • 2 teaspoons olive oil
    • ½ teaspoon freshly ground black pepper, divided
    • 6 tablespoons fresh lemon juice
    • 1 cup cherry tomatoes, halved
    • 1 ¼ cups matchstick-cut yellow squash (about 1 medium)
    • 2 tablespoons capers
    • 6 tablespoons fresh lemon juice
    • 1 cup (1/4-inch) strips red bell pepper (about 1 medium)
    • 2 garlic cloves, minced
    • ¾ cup thinly sliced onion (about 1/2 large onion)
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 ¼ cups matchstick-cut yellow squash (about 1 medium)
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • 2 garlic cloves, minced
    • 1 ½ cups fat-free, less-sodium chicken broth
    • Olive oil-flavored cooking spray
    • ½ cup thinly sliced fresh basil
    • 2 garlic cloves, minced
    • 1 ½ cups fat-free, less-sodium chicken broth
    • ½ cup sliced green onions
    • ¾ cup (3 ounces) grated fresh Parmesan cheese, divided
    • 1 cup cherry tomatoes, halved
    • 4 (6-ounce) skinless, boneless chicken breast halves, trimmed
    • 2 tablespoons capers
    • 2 tablespoons capers
    • ½ teaspoon freshly ground black pepper, divided
    • 1 tablespoon butter
    • ¾ cup thinly sliced onion (about 1/2 large onion)
    • 1 cup cherry tomatoes, halved
    • 1 tablespoon butter
    • 1 ½ cups matchstick-cut zucchini (about 1 medium)
    • Olive oil-flavored cooking spray
    • ½ cup sliced green onions
    • ½ cup all-purpose flour (about 2 1/4 ounces)
    • 1 ½ cups fat-free, less-sodium chicken broth
    • 1 tablespoon butter
    • 8 ounces uncooked whole wheat blend spaghetti

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yell...

View full recipe at My Recipes

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