Chicken Piccata With Summer Vegetable Pasta

Chicken Piccata With Summer Vegetable Pasta

Time: 50 mins

Ingredients

• olive oil flavored cooking spray
• 1 cup red bell pepper, cut into 1/4-inch strips
• 3/4 cup thinly sliced onion (about 1/2 large onion)
• 1 1/2 zucchini (about 1 medium, cut matchstick style)
• 1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 8 ounces uncooked spaghetti
• 3/4 cup parmesan cheese, divided
• 1/2 cup thinly sliced fresh basil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1/2 cup flour
• 2 teaspoons olive oil
• 1 1/2 cups chicken broth
• 6 tablespoons lemon juice
• 2 tablespoons capers
• 1/2 cup sliced green onion
• 1 tablespoon butter

Directions

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