Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.
By The Test Kitchen
Source: Canadian Living Magazine: September 2013
Total time 20 minutes
Portion size 4 servings
Ingredients
450 g chicken cutlets
2 tbsp capers, rinsed, drained and chopped
1 cup cherry tomatoes, halved
280 g angel hair pasta
Preparation Finely grate lemon rind to make 2 tsp zest; juice lemon to make 3 tbsp juice. Set aside.
Sprinkle chicken with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook chicken until no longer pink inside, about 3 minutes per side.Remove from pan and keep warm.
In same skillet, heat 2 tsp olive oil over medium-high heat; add capers and warm through, about 30 seconds. Add tomatoes and pinch each salt and pepper; cook until tomatoes start to soften, about 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.
Stir pasta and reserved cooking liquid into skillet; remove from heat. Stir in lemon zest and lemon juice.
Nutritional Information per serving: about
cal 440 pro 35g total fat 8g sat. fat 1g
carb 56g dietary fibre 4g sugar 2g chol 66mg
sodium 467mg potassium 489mg
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