Average: 4.5 (2 votes)
Active time
30 minutes
Total time
30 minutes
4 cups
Serving Size
1 chicken breast and 1 cup linguine

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


  1.  Cook linguine according to package instructions. Drain; stir in olive oil, lemon rind, tomatoes and salt. Cover and keep warm.
  2. Pound each chicken breast to ½-inch thickness using a meat mallet or heavy skillet. Sprinkle on both sides with salt and pepper.
  3. Heat oil in a large skillet over medium high heat. Add chicken breasts; cook for 4 minutes per side or until done. Remove chicken from skillet and loosely cover with foil.
  4. Add wine to pan and cook until liquid has almost evaporated, stirring to loosen any browned bits in skillet. Stir in broth, lemon juice and garlic; simmer until liquid has reduced to about ½ cup.
  5. Remove from heat. Add butter and stir until melted. Stir in parsley or cilantro and capers. Serve chicken and pan sauce over linguine. 

Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.


Calories: 500
Total Fat: 14g
Saturated Fat: 3.5g
Sodium: 490mg
Carbohydrate: 44g
Fiber: 6g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 47g

Yield: 4 cups

Serving Size: 1 chicken breast and 1 cup linguine

How'd it Taste?

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!
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!!

Review this Recipe