- Calories 346
- Fat 7.0g
- Satfat 1.4g
- Protein 31.5g
- Carbohydrate 36.2g
- Cholesterol 91mg
- Iron 1.5mg
- Sodium 757mg
- Caloriesfromfat 18%
- Fiber 2.4g
- Calcium 35mg
How to Make It
Cook pasta according to package directions, omitting salt and fat.
. While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.
. Place veal between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of veal with salt and pepper. Coat veal with cooking spray.
. Place a large nonstick skillet over medium-high heat until hot. Add one-third of veal; cook 30 seconds on each side or just until browned. Remove veal from pan, and keep warm. Repeat procedure with remaining veal.
. Add olives to pan; sauté 30 seconds. Stir in chicken broth mixture and lemon juice; cook 3 minutes or until sauce is slightly thick, stirring constantly. Drain pasta. Serve veal and olive sauce over fettuccine.
Oxmoor House Healthy Eating Collection