Monday, October 13, 2008

Chicken Piccata Pasta Toss

Dinner tonight was quick and easy thanks to Rachael Ray's cookbook. I was able to cook the chicken and chop the onion and garlic on lunch so that it made the nighttime prep almost non-existent. I amended it to fit my Weight Watchers diet and each serving was 9 points. After a hard exercise day, 30 Day Shred and running, I really needed some good food with carbs and protein. I added asparagus for some greens, which really topped it off. And my husband really liked it and that counts for a lot!

1 teaspoon extra-virgin olive oil
Cooking spray
1 lb. chicken breasts, cut into chunk
Lemon pepper seasoning
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup low sodium chicken broth
1/2 bunch of asparagus, chopped (about 2 cups)
1/2 pound whole wheat rotini or fusilli

Heat a deep nonstick skillet coated with cooking spray over medium high heat. Add the chicken to the pan. Season chicken with the lemon pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add a teaspoon extra-virgin olive oil, the garlic, and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in the asparagus and chicken and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve.

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