Chicken Piccata over Parmesan-Spinach Spaghetti

Chicken Piccata over Parmesan-Spinach Spaghetti
Recipe Type: Dinner
Author: Molly Devine, RD
Serves: 4
4 Protein 1.5 Starch 1 Vegetable 2 Healthy Fat
  • 4 thinly sliced chicken breasts (about 1 lb total)
  • 2 Tbsp olive oil margarine, divided
  • 1/3 cup dry white wine (or low sodium chicken broth)
  • Juice and zest from 1 lemon
  • 2 Tbsp drained bottled capers (optional, could substitute chopped olives)
  • ¼ cup chopped fresh parsley
  • 4 oz whole wheat spaghetti (recommended Barilla Brand. 4 oz is about 1/3 of a package)
  • 2 cups frozen spinach, thawed, drained, and heated to room temperature
  • ¼ cup grated Parmesan cheese
  • Freshly ground pepper, to taste
  1. Season chicken breasts with freshly ground pepper.
  2. Heat 1 Tbsp margarine in a large nonstick skillet over medium-high heat.
  3. Add chicken tenders, browning on each side, about 2 minutes per side, until cooked through. Remove chicken and keep warm. Drain pan.
  4. Add remaining 1 Tbsp margarine, wine (or broth), lemon juice and zest and capers (or olives) to pan. Bring to a boil and cook 1-2 minutes, until reduced slightly. Remove from heat and stir in parsley.
  5. Cook spaghetti according to package directions. Drain and toss with spinach and Parmesan cheese. Season to taste with freshly ground pepper.
  6. Serve chicken over spaghetti and spoon sauce over chicken.
Serving size: 4 oz chicken; 2 Tbsp sauce; 2/3 cup pasta Calories: 336 Fat: 9g Saturated fat: 2g Carbohydrates: 27g Sugar: 2g Sodium: 519 mg Fiber: 1g Protein: 33g Cholesterol: 88mg