Recipes of the Month Secondary Story

Chicken Piccata


  • 8 oz. whole wheat angel hair pasta
  • 8 oz. whole-wheat spaghetti
  • 2 Tbs. whole wheat flour
  • 1/4 tsp. black pepper
  • 2 boneless, skinless chicken breast
  • Non-stick cooking spray
  • 1 1/2 cups of slice, fresh mushrooms
  • 2 tsp. garlic
  • 2 Tbsp. lemon juice
  • 1/2 cup low-sodium chicken stock
  • 2 tsp. low-sodium Italian seasoning
  • 2 medium zucchini – sliced


Prepare pasta, drain, rinse and set aside. Mix flour and pepper in a shallow dish. One at a time, place chicken pieces in flour mixture and turn to coat. Spray large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside (3-4 minutes per side).

Transfer chicken to plate and set aside. Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.

Add garlic, lemon juice and chicken stock, stir and cook for 3 minutes. Add Italian seasoning and zucchini, and bring to a simmer and cook about 5 minutes until zucchini is tender.

Toss pasta in the skillet with sauce. Serve topped with chicken.

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