Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 1 cutlet & 1 cup pasta with 1/ cup sauceJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 1 cutlet & 1 cup pasta with 1/ cup sauce
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 cutlet & 1 cup pasta with 1/ cup sauce
Yield:
4 servings, 1 cutlet & 1 cup pasta with 1/ cup sauce
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 package whole-wheat angel hair pasta (7-8 ounces)4 thin-sliced chicken breasts or cutlets (about 1 pound)½teaspoongarlic powder½teaspoonsalt, divided½teaspoonfreshly ground pepper, divided¼cupall-purpose flour3tablespoonsextra-virgin olive oil, divided1large shallot, finely chopped½cupdry white wine½cupwater¼cupreduced-fat sour cream2tablespoonsDijon mustard2tablespoonschopped fresh sage, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
1/2 package whole-wheat angel hair pasta (7-8 ounces)
4 thin-sliced chicken breasts or cutlets (about 1 pound)
½teaspoongarlic powder
½teaspoonsalt, divided
½teaspoonfreshly ground pepper, divided
¼cupall-purpose flour
3tablespoonsextra-virgin olive oil, divided
1large shallot, finely chopped
½cupdry white wine
½cupwater
¼cupreduced-fat sour cream
2tablespoonsDijon mustard
2tablespoonschopped fresh sage, plus more for garnish
DirectionsBring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.Originally appeared: EatingWell Magazine, September/October 2013
Directions
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.
Originally appeared: EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)447Calories16gFat42gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
