By Tails
Slice the chicken breast horizontally into two even fillets. Season both sides with salt and pepper.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tbsp capers and 2 cloves of minced garlic. Cook for about 1 minute until the garlic is fragrant.
Juice half of the lemon and add the juice to the skillet. Slice the other half into thin rounds and reserve for garnish.
Let the lemon juice and capers simmer in the skillet for about 2 minutes, then return the chicken to the skillet. Coat the chicken with the sauce and cook for another 2 minutes, then remove from the heat.
Cook whole-grain spaghetti according to package instructions (if not already cooked), then drain and set aside.
Toss the spaghetti with freshly chopped parsley, salt, and pepper, and serve alongside the chicken piccata.
Prepare the salad dressing by mixing 1 tsp olive oil with a squeeze of fresh lemon juice, salt, and pepper.
Toss the mixed salad greens with the dressing and serve as a side.
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This Italian Pasta Chicken Salad recipe is ready in 40 minutes and features boneless skinless chicken breast, whole-grain spaghetti, olive oil (cooking) and other delicious ingredients. Contains 570 calories total.
Slice the chicken breast horizontally into two even fillets. Season both sides with salt and pepper.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tbsp capers and 2 cloves of minced garlic. Cook for about 1 minute until the garlic is fragrant.
Juice half of the lemon and add the juice to the skillet. Slice the other half into thin rounds and reserve for garnish.
Let the lemon juice and capers simmer in the skillet for about 2 minutes, then return the chicken to the skillet. Coat the chicken with the sauce and cook for another 2 minutes, then remove from the heat.
Cook whole-grain spaghetti according to package instructions (if not already cooked), then drain and set aside.
Toss the spaghetti with freshly chopped parsley, salt, and pepper, and serve alongside the chicken piccata.
Prepare the salad dressing by mixing 1 tsp olive oil with a squeeze of fresh lemon juice, salt, and pepper.
Toss the mixed salad greens with the dressing and serve as a side.
Calories per Serving: 570
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