Chicken Scaloppine With Spinach and Linguine
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
If you can't find chicken cutlets, use 4-ounce boneless, skinless chicken breast halves and pound them to a 1/4-inch thickness. The thin pieces of chicken will cook in about 4 to 6 minutes. Because this chicken is topped with both spinach and pasta, you've got your whole meal ready in 45 minutes.
How to Make It
Step 1
Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
Step 2
Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
Step 3
Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.
Step 4
Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250° oven on a wire rack.)
Step 5
Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.
Step 6
Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.
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review
This was very good, nice change on the menu . will definitely make again. I did add garlic as others suggested.
LauraD318's Review
We liked this recipe a lot. Easy and impressive. Was actually pretty light and fresh for a pasta recipe.
Bianca09's Review
I should've paid more attention to the reviews and the recipe itself before making it. Garlic would have been a great addition and although the chicken is a little bland it's fixable. Also I served it with a sherried mushroom topping so that really helped. Definitely add more seasoning to the chicken.
Kerrinhp's Review
The prep time took longer than the recipe said it would. I followed Brettjk's advice and added fresh garlic. That brought the total to 17 ingredients. Lots of prep, but well worth the effort.
ShannonLea08's Review
This was tasty and pretty easy and I would definitely call on it for a dinner party or other special occasion. It's surprisingly light and fresh but flavorful and filling. My husband put it on the 'requested list' -- so I knew it was good.
rustlethepetals's Review
I had guessed that the recipe would be a tad bit bland, so I went ahead and added italian seasoning and garlic powder to the breading mix. Also, when making the sauce, I added some nonfat dry milk to make it a little thicker. It turned out great! Very easy to make.
Whygal's Review
I have made this recipe two times changing some things the second time around. First of all, I thought the chicken was just ok prepared as written. Last night, I dipped the breasts in flour, then egg white mixed with a touch of water and then dipped in panko. I sauted them in the butter/olive oil mixture. We like extra sauce with pasta so I made the entire sauce recipe as written (deleting the capers as I don't care for them) for 3 people. We liked my second version a lot better.
Brettkj's Review
Excellent - the only addition made to the recipe was fresh garlic. Well worth it! Light, refreshing and very filling - even my youngest child enjoyed it!
One of my new faves!