Chicken Piccata With Summer Vegetable Pasta

"I found this recipe in Cook's Country. It sounds delicious."
 
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photo by chicago gillott-i photo by chicago gillott-i
photo by chicago gillott-i
Ready In:
50mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
  • Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
  • Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
  • Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
  • Recoat 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 and 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 tsp black pepper; stir until butter melts.
  • Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.

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Reviews

  1. oh yum!! we opted to grill the chicken so that we could keep it healthy (also...no butter & used wheat instead of white spaghetti). we loved it...i had a few friends over who helped to cut all of the veggies - but it was well worth the work!
     
  2. This is an outstanding recipe....if not a bit time consuming. Well worth the effort! I sometimes change the veggies and use carrots, mushrooms, asparagus and edamame. I also used another suggestion by serving this over spaghetti squash. I got my recipe from Cooking Light. I highly recommend this recipe
     
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Tweaks

  1. oh yum!! we opted to grill the chicken so that we could keep it healthy (also...no butter & used wheat instead of white spaghetti). we loved it...i had a few friends over who helped to cut all of the veggies - but it was well worth the work!
     

RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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