Norma's Zesty Lemon Chicken Scaloppine
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- 1/2 lb
- whole-wheat capellini pasta
- 2 tsp
- olive oil, light
- 1 lb
- boneless, skinless chicken breast cutlets
- 1/4 tsp
- each of sea salt and ground black pepper
- 1 large
- lemon, zested and thinly sliced into rounds
- 1 c
- low-sodium chicken broth
- 2 c
- baby arugula
- 1/4 c
- grated low-fat parmesan cheese
1Cook pasta according to package directions, drain and set aside.
2Brush the bottom of a large sauce pan or non-stick skillet with oil and heat on medium high heat.
3Sprinkle chicken with salt and pepper and add to pan in a single layer and sear for one minute.
4Flip each piece and sear for one minute more.
5Top chicken with lemon rounds and add broth, cover and simmer for 5 minutes.
6With a slotted spoon or spatula, remove chicken and lemon from pan and transfer to a large plate and cover with foil to keep warm.
7Add pasta, arugula, and lemon zest to pan and toss to coat.
8Spoon pasta and arugula onto serving plates and top with chicken, lemon and parmeson, dividing evenly.