CHICKEN PICCATA
Ingredients
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8oz. whole-wheat angel hair or spaghetti pasta, cooked to package instructions
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2 Tbsp. whole-wheat flour
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1/4 tsp. black pepper
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2 boneless, skinless chicken breasts, all visible fat discarded, butterflied
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1 1/2 cup sliced, fresh mushrooms
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2 tsp. garlic, jarred, minced
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2 Tbsp. lemon juice
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1/2 cup low-sodium chicken stock
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2 tsp. salt-free (or), low-sodium Italian seasoning
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2 medium zucchini, thinly sliced
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Prepare pasta to package directions, drain, rinse and set aside.
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Mix flour and pepper in a shallow dish. One at a time, place chicken pieces in flour mixture and turn to coat.
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Spray a large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside (3-4 minutes per side).
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Transfer chicken to a plate and set aside. Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.
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Add garlic, lemon juice and chicken stock, stir and cook for 2 minutes.
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Add Italian Seasoning and zucchini bring to a simmer and cook about 5 minutes until zucchini is tender. Toss pasta in the skillet with sauce. Serve topped with chicken.