Chicken Piccata With Summer Vegetable Pasta

May 10, 2023May 10, 20230 3
Chicken Piccata with Summer Vegetable Pasta is the perfect summer dish for a light and flavorful meal.
in Main

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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

Nutrision Information

Servings Per Recipe
4
Calories
529
Sugar
9g
Fat
19g
Chicken Piccata with Summer Vegetable Pasta is a dish that is perfect for the summer months. The dish is a light and flavorful combination of roasted summer vegetables, tangy lemon and caper sauce, and tender chicken breast. The roasted vegetables are the star of the dish, providing a variety of flavors and textures that work well together. The chicken breast is cooked to perfection and adds a good source of protein to the meal. The lemon and caper sauce is tangy and flavorful, providing a bright contrast to the roasted vegetables and chicken. This dish is a perfect meal for those who are looking for a healthy and light dish that is packed with flavor. The dish is easy to prepare and can be enjoyed by the whole family.

Instructions

1.Preheat oven to 425°F.
2.In a large bowl, toss red bell pepper, onion, zucchini, yellow squash, cherry tomatoes, and garlic with cooking spray until evenly coated.
3.Spread the vegetables out on a baking sheet and roast in the oven for 20-25 minutes or until lightly browned and tender.
4.Cook spaghetti according to package instructions.
5.In a small bowl, whisk together 1/2 cup parmesan cheese and fresh basil.
6.Season chicken breasts with salt and 1/4 teaspoon pepper. Dredge lightly in flour.
7.Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 5 minutes per side or until golden brown. Remove chicken from skillet.
8.Pour chicken broth, lemon juice, and capers into the same skillet you used to cook the chicken. Cook for 2-3 minutes.
9.Add the roasted vegetables and cooked spaghetti, stir well to combine. Sprinkle with remaining parmesan cheese and top with chicken breasts.
10.Sprinkle with green onions and butter and serve warm.

PROS

This dish is packed with summer vegetables which are high in vitamins and minerals.
The lemon and caper sauce adds a tangy, flavorful element to the dish.

Chicken breast is a good source of lean protein, making this a healthy and filling meal.

CONS

The pasta and parmesan cheese used in this dish are high in calories and carbohydrates, so this dish should be enjoyed in moderation if you are watching your weight.

Some may find the dish too acidic due to the lemon and caper sauce.

HEALTH & BENEFITS

This dish is a good source of vitamin C and vitamin A, which are essential for a healthy immune system and good vision.
The chicken breast used is a lean source of protein, which helps to build and maintain muscle tissue in the body.
Garlic has been linked to improving cholesterol levels and may have anti-inflammatory properties, while capers are a good source of fiber.

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