CHICKEN PICCATA PASTA

Chicken Piccata Recipe

Light and delicióus pasta prepared in óne pót with bites óf chicken and a fantastic lemón-capers sauce.

Ingredients

• 1 tablespóón ólive óil
• 1 póund bóneless skinless chicken breasts, cubed
• salt and fresh gróund pepper, tó taste
• 1 whóle lemón juiced and grated
• 1/2 cup 2% milk
• 2 shallóts, finely chópped
• 3 clóves garlic, minced
• 3 cups lów sódium, fat free chicken bróth
• 3 tablespóóns capers
• 8 óunces dry spaghetti pasta
• thin lemón slices (óptiónal) fór garnish
• fresh grated parmesan cheese fór garnish
• chópped fresh parsley fór garnish

Instructións

1. Heat ólive óil óver medium-high heat in a dutch óven ór a nónstick pót.
2. Add chicken tó heated óil and seasón it with salt and pepper; cóók fór abóut 6 tó 7 minutes, stirring frequently, until chicken is nó lónger pink.
3. Add shallóts and garlic; cóntinue tó cóók fór 1 minute, stirring frequently.
4. Add chicken bróth and lemón juice; bring tó a bóil.
5. Stir in spaghetti and capers; lówer heat tó medium and cóók fór 12 tó 15 minutes, stirring frequently, until móst óf the liquid is absórbed and pasta is cóóked.
6. Stir in milk and cóók fór 1 minute. 
7. Garnish with lemón slices, grated parmesan cheese, and fresh parsley.
8. Serve.

 recipe>>>diethood.com

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