Chicken piccata with whole wheat pasta is a very simple, yet delicious dish to make great. This recipe provides a guilt-free way to indulge on pasta and is paired with flavorful chicken. The ingredients include tasty capers, rich whipping cream, and fresh-squeezed lemon juice for added zest.
Calories: 322 Fat: 15G Net Carbs: 13G Protein: 31G
Items that will assist with this recipe:
Chicken Picatta with Whole Wheat Pasta
- 2 boneless skinless chicken breasts sliced in half
- 8 oz whole wheat spaghetti
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 lemon half of the lemon cut in slices, the other half, juice of
- 3 garlic cloves chopped.
- ¼ cup capers
- ¼ cup heavy whipping cream
- ¼ cup unsweetened almond milk
- ½ cup parsley chopped
- 1 tbsp flour
- McCormicks Grill Mates Montreal Chicken Seasoning Kosher salt, and pepper to taste
Cook the pasta according to the directions on the package.
Season the chicken breasts.
Heat a skillet on medium-high heat. Add the olive oil to the pan. Allow the oil to become warm.
Add the garlic. Cook for 2 minutes until fragrant.
Add the chicken breasts to the pan. Cook for 3-4 minutes on each side or until the chicken is cooked through. Remove the chicken from the pan and set aside.
Turn the heat to medium-low. Add the chicken broth, juice of half a lemon, and capers. Adjust the temperature to medium-high heat and allow the sauce to boil.
Combine the almond milk and flour in a small bowl. Whisk well to create a slurry. Add the slurry to the pot.
Return the heat to medium-low and simmer for 3-4 minutes. The sauce should thicken.
Sprinkle with parsley.
Serve the chicken over the pasta with added sauce.