Chicken Piccata with Noodles & Zoodles
Recipe by Becky Duffett | Photo by Erin Kunkel
It’s easy to go overboard on fat and calories when making a classic chicken piccata recipe. This one pares the ingredients down to the most essential and subs in extra-virgin olive oil for some of the decadent butter. The result is a chicken piccata with pasta that’s just as big on flavor and comfort as the original, without blowing your your nutritional budget. Best of all, it’s made with ingredients you’re likely to already have in your kitchen and can be on the table in a half hour or less. Magnifico!
1 large zucchini
½ lb (250 g) whole-wheat linguine
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 lb (500 g) boneless, skinless chicken 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 fresh parsley leaves
Rinse and dry the zucchini and trim both ends. Using a spiralizer, make zucchini noodles.
Bring a large pot full of salted water to a boil. Add the linguine and cook according to package instructions. One minute before the end of cooking, add the zucchini noodles. Drain the noodles and zoodles, return to the pot, drizzle lightly with olive oil, season lightly with salt, and turn to coat. Set aside and keep warm.
While the noodles and zoodles are cooking, place the chicken breasts on a cutting board, and split in half by thickeness to get 4 thinner pieces. Place the pieces between two sheets of plastic wrap, and using a rolling pin, pound to an even thickness. Remove and discard the plastic wrap. Season the chicken with salt and pepper. Pour the flour on a plate. Place a clean plate next to it. Working with one piece of chicken at a time, dredge it in the flour, shaking gently to remove any excess. Repeat with all of the chicken, stacking the coated pieces on the clean plate.
In a large sauté pan over medium-high heat, warm the 2 tablespoons olive oil. Fry the chicken, turning once, until golden brown, about 3 minutes per side. Continue to cook until firm and no longer pink at the center. Transfer the chicken to a plate, sprinkle with salt, and keep warm.
Return the pan to the stove and reduce the heat to low. Add the butter, lemon juice, and capers and swirl until the butter is melted and the capers are warmed through, 3 minutes.
Divide the noodles and zoodles between plates. Slice the chicken and place alongside. Spoon the pan sauce and capers over the chicken. Sprinkle everything with the Parmesan, parsley, and pepper, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Protein 39 g
Total fat 15 g
Saturated fat 5 g
Carbs 58 g
Fiber 9 g
Total sugars 4 g
Added sugars 0 g
Sodium 271 mg
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.