Italian

Lemon Chicken Picatta Pasta Toss is for Dinner.

Lemon Chicken Picatta Pasta Toss takes 20 minutes to prepare.

Lemon Chicken Picatta Pasta Toss takes 20 minutes to cook.

Lemon Chicken Picatta Pasta Toss makes 6 servings.

The ingredients for Lemon Chicken Picatta Pasta Toss are:

1.2lb chicken tenderloins
1 lemon or 2T bottled lemon juice
1/4 cup butter
1T chopped garlic
1/4c fat free milk or heavy whipping cream
1/4c flour
1 1/2t seasoned salt
1 zip top quart sized bag
8oz penne rigati, whole wheat
2T capers
2t chicken base
1/2c white wine

Here is how you make Lemon Chicken Picatta Pasta Toss:

Cut lemon in hals and remove seeds.Boil water for pasta. Preheat saute pan on medium-high. cut chicken into bite sized pieces.Combine flour and salt in zip top bag and shake to miz. Add chicken and shake to coat.Add garlic and butter to hot saute pan swirl to coat. Add chicken and cooke until no longer pink, about 2 minutes.Stir pasta into water and cook for 6 to 8 minutes.Add capers and chicken base to chicken. Cook for 2 minutes, stiring occasionally.Stir in wine. Squeeze lemon halves. Add milk or cream and mix well, reduce heat to low and simmer for 3 to 4 minutes.Drain pasta and toss with chicken.Number of Servings: 6Recipe submitted by SparkPeople user CBIRCK.

The nutritional information for Lemon Chicken Picatta Pasta Toss is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 174.4

• Total Fat: 8.3 g
• Cholesterol: 27.6 mg
• Sodium: 747.0 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 2.3 g
• Protein: 6.2 g

Lemon Chicken Picatta Pasta Toss is Italian cuisine.