Home Healthy Nutrition Tips Chicken Piccata with Noodles & Zoodles

Chicken Piccata with Noodles & Zoodles

7 min read

Healthy chicken piccata recipe

Chicken Piccata with Noodles & Zoodles

Recipe by Becky Duffett | Photo by Erin Kunkel

It’s straightforward to go overboard on fat and energy when making a basic hen piccata recipe. This one pares the elements right down to probably the most important and subs in extra-virgin olive oil for a number of the decadent butter. The result’s a hen piccata with pasta that’s simply as huge on flavor and luxury as the unique, without blowing your your nutritional finances. Best of all, it’s made with components you’re more likely to already have in your kitchen and might be on the table in a half hour or much less. Magnifico!


1 giant zucchini
½ lb (250 g) whole-wheat linguine
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 lb (500 g) boneless, skinless hen breasts
½ cup (2½ oz/75 g) all-purpose flour
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons capers, drained
¼ cup (1 oz/30 g) grated Parmesan cheese
¼ cup (1/3 oz/10 g) chopped recent parsley leaves


Rinse and dry the zucchini and trim both ends. Using a spiralizer, make zucchini noodles.

Bring a large pot filled with salted water to a boil. Add the linguine and prepare dinner based on package deal instructions. One minute earlier than the top of cooking, add the zucchini noodles. Drain the noodles and zoodles, return to the pot, drizzle flippantly with olive oil, season flippantly with salt, and switch to coat. Set aside and hold heat.

While the noodles and zoodles are cooking, place the hen breasts on a slicing board, and cut up in half by thickeness to get four thinner pieces. Place the pieces between two sheets of plastic wrap, and utilizing a rolling pin, pound to a fair thickness. Remove and discard the plastic wrap. Season the hen with salt and pepper. Pour the flour on a plate. Place a clean plate subsequent to it. Working with one piece of hen at a time, dredge it in the flour, shaking gently to take away any excess. Repeat with all the hen, stacking the coated pieces on the clean plate.

In a large sauté pan over medium-high heat, heat the two tablespoons olive oil. Fry the hen, turning once, till golden brown, about three minutes per aspect. Continue to prepare dinner until firm and not pink on the middle. Transfer the hen to a plate, sprinkle with salt, and maintain warm.

Return the pan to the stove and scale back the heat to low. Add the butter, lemon juice, and capers and swirl until the butter is melted and the capers are warmed by way of, three minutes.

Divide the noodles and zoodles between plates. Slice the hen and place alongside. Spoon the pan sauce and capers over the hen. Sprinkle all the things with the Parmesan, parsley, and pepper, and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 517
Protein 39 g
Total fat 15 g
Saturated fat 5 g
Carbs 58 g
Fiber 9 g
Total sugars four g
Added sugars 0 g
Sodium 271 mg   

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