Slim Chicken Piccata with Lemon Pasta

This slim version of the classic Chicken Piccata replaces several of the usual ingredients with lower calorie alternatives. I don’t dredge my chicken in flour, and I use almond milk in place of heavy cream. I also replaced the traditional capers with mushroom slices, but feel free to add them in along with/instead of the mushrooms.

For the Lemon Pasta:

8 oz. pasta (like angel hair, but spaghetti, fettuccine, or linguine would work just as well)

1 tbspn. unsalted butter

1/4 cup flat-leaf parsley, minced

zest and juice of 1 medium lemon

salt and pepper, to taste

For the chicken:

2 skinless, boneless chicken breasts

2 tbsp. butter

2 tbsp. olive oil

1 clove garlic, minced

1/2 cup vegetable stock

1/4 cup dry white wine

juice of 1 lemon

5 medium-sized Baby Bella mushrooms, sliced

1/2 cup almond milk (I use coconut/almond milk)

For garnish:

2 cups fresh baby spinach or arugula

1/3 cup fresh flat-leaf parsley, minced

1/3 cup shaved Parmesan cheese

 

Cook the pasta according to package directions; drain and set aside.

Place the chicken breasts (one at a time) between sheets of parchment paper, and pound with a meat tenderizer (I use the flat side) until about 1″ thick. Sprinkle with salt and pepper. Set aside.

Heat the butter and oil in a large skillet over medium heat. Place the seasoned chicken breasts in the skillet and saute until golden brown on both sides, about 3-5 minutes on each side. Add a little oil or butter if needed. Remove chicken to a plate.

Saute the garlic in the skillet for a minute, maybe less, but don’t let it burn. Pour in vegetable stock, wine, and juice of one lemon. Whisk the sauce, allowing to cook until thickened and reduced to about half. You can add some seasoning to the sauce as it cooks.

Reduce heat to low and whisk in the almond milk. Add the mushroom slices and let cook for a few minutes until the sauce thickens.

In a separate skillet, heat butter for pasta until medium-high heat. Place cooked pasta and parsley in hot butter; toss with tongs until pasta gets a pan-fried texture. Sprinkle the lemon zest over the fried noodles, then toss in the lemon juice.

Place a bed of spinach (or arugula) on each plate, then a layer of noodles, and top with a chicken breast. Garnish with chopped parsley and Parmesan, then spoon the sauce over the top.

Serve with a crusty piece of garlic bread and a green salad–preferably on the patio, with the remainder of the white wine!

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