Celebrate summer flavor with a fresh pasta recipe that's loaded with veggies and lean chicken. It's the perfect one-dish recipe for a warm summer evening.
"This recipe reflects how my family tries to eat. We keep vegetables and whole grains as the bulk of the meal, and then use lean proteins and other ingredients to add flavor." -Erin Mylroie, St. George, UT
Olive oil-flavored cooking spray
1 cup (1/4-inch) strips red bell pepper (about 1 medium)
3/4 cup thinly sliced onion (about 1/2 large onion)
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6-ounce) skinless, boneless chicken breast halves, trimmed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 teaspoons olive oil
1 1/2 cups fat-free, less-sodium chicken broth
6 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup sliced green onions
1 tablespoon butter
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yellow squash; sauté 4 minutes or until crisp-tender. Add tomatoes and garlic; sauté 2 minutes. Add squash mixture to reserved onion mixture. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken, and cook 4 minutes on each side or until done. Remove from pan; keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese. Serve immediately.
It all sounded so good when I read the recipe and the favorable reviews, and I am one who enjoys the process of chopping and prepping, but in the end the results were very disappointing. The pasta with vegetables, which I expected to be the star and the reason I chose this recipe was lackluster at best, and the Chicken Piccata was ordinary.
I have made this several times now and enjoyed it so much this week, I decided to go online and rave about it. This recipe is definitely deserving of five stars. Because it can be a little time consuming, I recommend prep ahead (such as chop veggies) or make a double batch. Using thin chicken is definitely the way to go. Heats well in microwave or warmed up again in oven so make extra! Highly recommend this recipe. In fact, very sad we just finished the leftovers today.
This is my favorite recipe. The flavors are outstanding. It is so easy, especially if you start with the thin chicken. Love, love love it. My husband loves it as well. I always make this, summer, winter or fall.
I read several reviews and many people praised this recipe but warned against how time-consuming it was. I had some extra time today so I figured that I'd give it a try - so glad that I did! The flavors were unbelievable! My family loved everything about it and ate all of the vegetables with no complaints! I only changed a couple of things: I used extra olive oil and time to cook the chicken (for our taste they took much longer to cook than the recipe called for, even after we flattened out the breasts), not to mention that I can't use cooking spray on my Calphalon pans. I also didn't add capers because we don't like them. I kept the oven on warm and added all of the veggies, pasta, etc. to a large pyrex pan as I went along - that made it easy to mix everything together. I will definitely make this again but next time I'll pre-chop everything and start boiling the water for the pasta around the same time that I start cooking the tomato/garlic mixture. Highly recommend for any occasion! From start to finish it took me a little less than an hour and a half but with better planning/preparation a lot of that time can be eliminated. Make it one night that you have time so that the next time you'll know what to expect!
I think this dish was disappointing. Like another reviewer, I thought the piccata sauce was too sour and thin, and did not serve it over the chicken. It is too much work for a weeknight meal, yet not special enough to make for company. If I'm making a dish for those two occasions, I don't have many other reasons too cook :). I'm going to say that it has potential, but I'm not going to make it again to figure out where the potential is.
This was the bomb!! Everyone loved it...my daughter even wanted to take the leftovers to school the next day to share with friends. Little labor intensive but will have things chopped and ready next time. I alway use gluten free pasta and it was delish! I rarely give 5 stars. Great for everyday or guests.
Absolutely delicious dish! I wanted something light and healthy for dinner and found this, but wasn't expecting it to be anything spectacular. I think it's one of the best things I've ever made though! I only had 3T of lemon juice on hand so I ended up halving the recipe. It was plenty for my husband and I, and we still have some pasta & veggies leftover for tomorrow. I used a mandolin to slice my veggies and I didn't think the prep work was bad at all. I guess I didn't cut the squash into "Matchsticks" but it was still good. I will definitely pass this one on to my friends and will make again soon!
I thought this was horrible and the sauce sour. I've eaten many lemon based sauces such as in a scampi and always enjoyed it but this was just bad. I'm one of those ppl who always fiddle with recipes but since I've never used capers before I decided to actually stick with this one precisely. I thought the pasta and vegetables were watery with little flavor (and I love all the veggies used). The sauce had WAY too much lemon and was quite sour - maybe 6 tbsp is too much? I ended up throwing out the whole mess and going to get takeout which I NEVER do. How did this get a five star rating? Am I missing something?
I thought this dish was awesome, and so did my boyfriend (and it was far more veggies than I can usually get away with serving him)! I brined the chicken breasts before cooking. I also used 1 t olive oil to cook each batch of veggies and doubled the oil that the chicken is cooked in (Iâm on Weight Watchers, and always trying to get in my servings of healthy oilâadding the 4 t of oil to the recipe only adds 1 WW point per serving). I also followed another reviewer's suggestion to double the tomatoes. Will DEFINITELY make again!!
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