By Tails
Prepare the ingredients by mincing the garlic, chopping the parsley, and slicing the lemon in half.
Bring a pot of water to a boil, add a pinch of salt, and cook the whole-grain spaghetti according to the package instructions. Drain and set aside when done.
Pound the chicken breast to an even thickness. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chicken breast to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the capers, juice of half the lemon, and chopped parsley. Stir and let simmer for 1-2 minutes until slightly thickened.
Return the chicken to the skillet, spoon the caper-lemon sauce over it, and reduce the heat to low. Let it simmer for another minute before serving.
In a bowl, toss the mixed salad greens with 1 teaspoon olive oil, the juice from the remaining half lemon, and a pinch of salt and black pepper to taste.
Serve the chicken piccata over the cooked whole-grain spaghetti with a sprinkle of freshly chopped parsley. Add the dressed side salad on the plate and serve immediately.
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This Main Course Italian Chicken Pasta recipe is ready in 35 minutes and features boneless skinless chicken breast, whole-grain spaghetti, olive oil (cooking) and other delicious ingredients. Contains 480 calories total.
Prepare the ingredients by mincing the garlic, chopping the parsley, and slicing the lemon in half.
Bring a pot of water to a boil, add a pinch of salt, and cook the whole-grain spaghetti according to the package instructions. Drain and set aside when done.
Pound the chicken breast to an even thickness. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chicken breast to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the capers, juice of half the lemon, and chopped parsley. Stir and let simmer for 1-2 minutes until slightly thickened.
Return the chicken to the skillet, spoon the caper-lemon sauce over it, and reduce the heat to low. Let it simmer for another minute before serving.
In a bowl, toss the mixed salad greens with 1 teaspoon olive oil, the juice from the remaining half lemon, and a pinch of salt and black pepper to taste.
Serve the chicken piccata over the cooked whole-grain spaghetti with a sprinkle of freshly chopped parsley. Add the dressed side salad on the plate and serve immediately.
Calories per Serving: 480
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