- 40 mins
Ingredients
- 6 ounces
- whole-wheat angel hair pasta
- 1/3 cup
- all-purpose flour, divided
- 2 cups
- reduced-sodium chicken broth
- 1/2 teaspoon
- salt, divided
- 1/4 teaspoon
- freshly ground pepper
- 4 4
- chicken cutlets, (3/4-1 pound total), trimmed
- 3 teaspoons
- extra-virgin olive oil, divided
- 1 10-ounce package
- mushrooms, sliced
- see savings
- On Sale
- 3 large cloves
- garlic, minced
- 1/2 cup
- white wine
- see savings
- On Sale
- 2 tablespoons
- lemon juice
- see savings
- On Sale
- 1/4 cup
- chopped fresh parsley
- 2 tablespoons
- capers, rinsed
- 2 teaspoons
- butter
Preparation
Step 1
1.
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Nutrition information
Per serving: Calories 397, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 54 mg, Sodium 544 mg, Carbohydrate 45 g, Fiber 5 g, Protein 28 g, Potassium 609 mg. Daily Values: Vitamin C 18%, Iron 16%. Exchanges: Starch 2.5,Vegetable 0.5,Lean Meat 3.5. Percent Daily Values are based on a 2,000 calorie diet