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    You are in: Home / Recipes / Chicken Piccata With Summer Vegetable Pasta Recipe
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    Chicken Piccata With Summer Vegetable Pasta

    1/1 Photo of Chicken Piccata With Summer Vegetable Pasta

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chris Reynolds's Note:

    I found this recipe in Cook's Country. It sounds delicious.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

    • on August 10, 2007


      oh yum!! we opted to grill the chicken so that we could keep it healthy ( 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!

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    • on April 05, 2007


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Piccata With Summer Vegetable Pasta

    Serving Size: 1 (622 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 658.0
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 6.3 g
    Cholesterol 122.7 mg
    Sodium 997.4 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 5.9 g
    Sugars 8.1 g
    Protein 60.3 g

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