Chicken Piccata

Chicken:

Juice of 1 lemon

2 Tbsp olive oil

1 Tbsp minced garlic

1/4 tsp black pepper

1/2 tsp basil

12 oz boneless, skinless chicken breasts, cut into bite sized cubes

Pasta:

2 cups whole wheat penne pasta

2 Tbsp butter

Juice of 1 lemon

1 Tbsp minced garlic

1/2 cup fat-free half and half

2 tsp dried basil

2 Tbsp capers

1/2 cup grated reduced fat parmesan cheese

Combine first 5 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate for 8 hours or overnight in the refrigerator.

Cook pasta according to directions on package. Reserve 1/2 cup of pasta water and drain; keep warm. While pasta is cooking, place chicken in a large skillet. Cook on Medium-High until chicken is browned and done. Remove from pan and set aside; keep warm. In the same skillet, melt butter over medium heat. Scrape up all the chicken bits left in the pan. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta and cooked chicken.

5 Servings: 353 calories

*Hint: If you use Smart Balance Light Buttery Spread in place of the real butter, you can save around 20 calories per serving. I have to use real butter because of my little man’s allergy! So always feel free to substitute the butter in any of my recipes to make them even healthier for you and your family!!