Friday, November 19, 2010

Chicken Picatta with garlic-basil pasta

Chicken Picatta with garlic-basil pasta

Inspired by Cooking Light
Makes 4 Servings

16 oz. chicken, cut in bitesize pieces
1/2 tsp salt
4 tsp olive oil
1/2 cup fat-free chicken broth
1/4 cup lemon juice
1/2 tsp pepper
Dried parsley to taste

Heat oil in skillet over medium-high heat. Sprinkle salt on chicken and cook for 3 to 4 minutes on each side until brown. Remove chicken from pan. Add broth and lemon juice to pan and stir.. Cook, uncovered, over high heat 30 seconds until slightly reduced. Pour sauce over chicken. Sprinkle with pepper and parsley. Serve over garlic basil pasta:

8 oz. angel hair pasta
3 tsp olive oil
2 tsp lemon juice
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh basil, diced

Cook pasta according to package direction; drain, reserving 2 tbsp pasta water. Combine pasta water, olive oil and next 4 ingredients; toss with pasta and basil.

Nutritional Information: 409 calories, 40 carbs, 11 fat grams and 37 protein grams.

Review: We LOVED IT! I’ll definitely be making it again – woo!

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