This recipe is so easy to make and the ingredients are such that are almost always lying around in your refrigerator. The calorie count is quite low, considering how filling it is. If you want to cut down on the carb value, reduce the amount of pasta you put in. Yummy recipe which I am sure you will make again and again.
Calories: About 395 per serving
Makes: 4 servings
Ingredients:
6 oz whole wheat pasta (angel hair preferable)
1/3 cup all purpose flour, divided
2 1/2 cup chicken broth, divided (home made of store bought)
1/2 tsp salt, divided
1/4 tsp ground black pepper
4 chicken breast (about 500 grams), slightly flattened
3 tsp olive oil
10 oz fresh button mushrooms, sliced
3 large garlic cloves, finely chopped
2 tbsp lemon juice (or to taste)
1/4 cup fresh chopped parsley
2 tbsp rinsed capers (optional)
2 tsp butter
Boil water in a large pot and add pasta. When done, drain and keep aside. Separately, whisk together 5 tsp of flour with 2 cups of broth. Put the remaining flour on a plate. Sprinkle both sides of the chicken with 1/4 tsp salt and pepper and then dredge in the flour. Heat 2 tsp oil in a skillet and then add the chicken. Cook for about 3 minutes on each side (or until no longer pink inside). Transfer to a plate and cover to keep warm.
Heat the remaining oil in the same skillet and then add the mushrooms. Cook on medium high till they release their juices and become slightly brown. Take out in a bowl. To the same skillet, add the garlic and the remaining broth. Cook till reduced to almost half. Stir in the flour-broth mixture, lemon juice and salt. Bring to a simmer and cook till sauce is thickened. Stir in parsley, butter, capers and mushrooms.
Reserve about 1/2 cup of the sauce and toss the pasta with the remaining sauce. Put the chicken breasts on top and pour the reserved sauce over it. Serve.
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