Whole wheat linguine is a filling and hearty addition to this quick, easy, and delicious chicken piccata recipe.
Whole Grain Linguine
8 ounces uncooked whole grain linguine
1 teaspoon extra-virgin olive oil
The rind of one lemon, finely grated
½ cup quartered cherry or grape tomatoes
¼ teaspoon salt (or more to taste)
Quick Chicken Piccata
4 (6 ounce) boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
⅓ cup white wine
⅔ cup fat-free reduced sodium chicken broth
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon butter
2 tablespoons capers
1 tablespoon chopped parsley or cilantro
Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.
Cherish says: Great Dish!!!
I am a HUGE Chicken Piccata fan and was thrilled to find a healthier version, though I did make some modifications:
I doubled the “butter sauce,” cooked the pasta at the end (instead of the beginning), and added extra vegetables to the cooked pasta. These vegetables, which were gently sautéed in olive oil, included extra tomatoes; fresh mushrooms, and marinated artichoke hearts, Since I had doubled the butter sauce, I added extra lemon zest to taste.
Even my very picky husband loved it; I will definitely make this dish again!!
Tammy says: This was really good! The lemon zest just really kicked it off and gave it a unique flavor. I’ll probably go a tad less zest the next time, but there will be a next time for sure!
(2)
Leave a comment