Chicken Scaloppine With Spinach and Linguine

Chicken Scaloppine With Spinach and Linguine
Photo by Jennifer Davick

Ingredients

  • 1 pound fresh asparagus
  • 2 teaspoons salt, divided
  • 1 (9-oz.) package fresh spinach, thoroughly washed
  • 6 chicken cutlets (about 1 1/2 lb.)
  • ¼ cup capers, rinsed and drained
  • 2 tablespoons olive oil
  • Grated Parmesan cheese
  • + 9 more ingredients
    • ¾ cup all-purpose flour
    • 1 (16-oz.) package linguine
    • 2 tablespoons all-purpose flour
    • 2 tablespoons butter
    • 2 ½ cups chicken broth
    • 1 ½ teaspoons pepper, divided
    • 2 plum tomatoes, seeded and chopped
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest

1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise. 2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat. 3. Combine 3/4 cup flour, 1 1/2 tsp. ...

View full recipe at My Recipes

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