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  • Sarah Monson

    Chicken Piccata with Pasta & Mushrooms 4 servings Active Time: 40 minutes Total Time: 40 minutes NUTRITION PROFILE Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | View Our Nutrition Guidelines » INGREDIENTS 6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour, divided 2 cups reduced-sodium chicken broth 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets, (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil, divided 1 10-ounce package mushrooms, sliced 3 large cloves garlic, minced 1/2 cup white wine 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers, rinsed 2 teaspoons butter MORE HEALTHY RECIPE IDEAS Protein-Packed Dinner Recipes Cheap Healthy Pasta Recipes Healthy Recipes for Fettuccine Vegetarian Pasta Recipes Healthy Recipes for Fettuccine YOU MIGHT ALSO LIKE Creamy Fettuccine with Brussels Sprouts & Mushrooms Spaghetti with Mushroom Bolognese Fettuccine with Shiitake Mushrooms & Basil Alpine Mushroom Pasta Chicken, Mushroom & Wild Rice Casserole PREPARATION Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. NUTRITION Per serving: 397 calories; 9 g fat ( 3 g sat , 3 g mono ); 54 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 28 g protein; 5 g fiber; 544 mg sodium; 609 mg potassium. Nutrition Bonus: Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv). Carbohydrate Servings: 3 Exchanges: 2 1/2 starch, 1/2 vegetable, 3 1/2 lean meat

  • Eileen Dunn

    Healthy Chicken Piccata with Pasta & Mushrooms Recipe. Re-pin now, check later. #healthyrecipe. Will try without the mush!

  • Jeff-Doranne Frugoni-Baker

    Eating Well Chicken Picata 4 servings Active Time: 40 minutes Total Time: 40 minutes NUTRITION PROFILE Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | View Our Nutrition Guidelines » INGREDIENTS 6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour, divided 2 cups reduced-sodium chicken broth 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets, (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil, divided 1 10-ounce package mushrooms, sliced 3 large cloves garlic, minced 1/2 cup white wine 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers, rinsed 2 teaspoons butter MORE HEALTHY RECIPE IDEAS Easy Cabbage Recipes Cheap Healthy Pasta Recipes Recipes to Trim Your Waistline Protein-Packed Dinner Recipes Healthy Mushroom Recipes YOU MIGHT ALSO LIKE Creamy Fettuccine with Brussels Sprouts & Mushrooms Spaghetti with Mushroom Bolognese Fettuccine with Shiitake Mushrooms & Basil Alpine Mushroom Pasta Chicken, Mushroom & Wild Rice Casserole PREPARATION Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. NUTRITION Per serving: 397 calories; 9 g fat ( 3 g sat , 3 g mono ); 54 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 28 g protein; 5 g fiber; 544 mg sodium; 609 mg potassium. Nutrition Bonus: Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv). Carbohydrate Servings: 3 Exchanges: 2 1/2 starch, 1/2 vegetable, 3 1/2 lean meat

  • Marisol Gomez

    Chicken Piccata with Pasta & Mushrooms Recipe | Eating Well.......Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

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