Cooking Light April 2006
1 C bell pepper strips
3/4 C sliced onion
1 1/2 C matchstick cut zucchini
1 1/2 C matchstick cut yellow squash
1 C cherry tomatoes
2 garlic cloves
8 oz. wheat spaghetti
3/4 C parmesan
1/2 C sliced basil
salt & pepper to taste
1/2 C flour
1 1/2 C chicken broth
6 TBSP fresh lemon juice
2 TBSP capers
1/2 C sliced green onions
1 tbsp butter
In a large skillet, saute onions and peppers until soft. Move to a large bowl and keep warm. In the same skillet, saute zucchini and squash for 4 minutes. Add tomatoes and garlic and saute another 2 minutes. Add to onions and keep warm. In the skillet add some oil and heat.
Season the chicken with salt and pepper and dredge in flour. Shake off the excess and place in the skillet. Brown on each side and keep warm.
In a large pot of water, throw in the spaghetti and cook until al dente. Drain and reserve 1/2 cooking liquid. Put cooked spaghetti into the onion mixture bowl. Add reserved cooking liquid, and 1/2 C parmesan and basil and toss. Keep warm.
Back in the skillet where you cooked the chicken, add the broth, capers, juice, and green onions. Boil for 3 minutes and then add butter. swirl until melted.
1 Cup of pasta on a plate, top with 1 chicken breast, 1/4 C sauce, and 1 tbsp parm cheese.
The verdict: I would leave out the pepper and tomatoes. The onions and squash items were great. Sauce is bright and yummy. Mostly I really liked it. The chicken was YUMMY.
Dave's Rave's: It was alright.