Chicken Piccata with Artichokes
Parmesan-Kale Pasta
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp kosher salt
- ¼ tsp pepper
- ⅓ cup all-purpose flour
- 3 Tbsp olive oil, divided
- 1 (12-oz) jar marinated artichoke hearts, drained
- ½ cup white wine (or use low-sodium chicken broth)
- 1 cup low-sodium chicken broth
- 3 Tbsp drained capers
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Sprinkle chicken with salt and pepper; dredge in flour.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side; remove from skillet. Keep warm.
- Sauté artichokes in 1 Tbsp hot oil in same skillet 2 to 3 minutes. Stir in wine, scraping skillet to loosen browned bits. Bring to a simmer, and cook until liquid is reduced by half, about 3 minutes.
- Stir in broth and capers. Reduce heat to medium, and simmer 5 minutes or until sauce thickens. Stir in parsley.
- Add chicken to skillet, turning to coat with sauce. Cook until thoroughly heated, about 2 minutes.
Side Dish Ingredients
- 12 oz rigatoni (4½ cups; or use penne pasta)
- 3 cups chopped kale
- ½ cup freshly grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
- Toss kale, cheese, salt, and pepper with pasta over low heat, adding pasta water, if needed, to make a thin sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
322
|
254
|
576
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 27 | 11 | 38 |
| Carb (g) | 10 | 43 | 53 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 530 | 250 | 780 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
