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+ servings

Healthy Chicken Piccata with One Pot Spaghetti

Julia SchmittJulia Schmitt
This healthy version of the Milanese cutlet is served with a simple tomato and spaghetti one pot. Since the spinach is hardly noticeable, this recipe is perfect for picky eaters. For a vegetarian option please make sure to check out the blog post.
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Vorbereitung 5 Minuten
Zubereitung 20 Minuten
Gesamtzeit 25 Minuten
Gericht Main Course
Küche Italian
Portionen 3 servings
Kalorien 486 kcal

Kochutensilien

  • 1 large, deep sauté pan (alternatively a pot)
  • 2 deep plates or shallow bowls
  • 1 cheese grater
  • 1 large, coated frying pan

Zutaten
  

One Pot Spaghetti

  • 1 shallot
  • 3 cloves of garlic
  • 1 teaspoon olive oil
  • salt
  • 200 - 300 g cherry tomatoes (7 to 10 oz)
  • 500 g strained tomatoes * (~17 oz)
  • 300 ml water (~1 ¼ cup)
  • 180 g whole wheat spaghetti (~6.3 oz)
  • pepper, dried oregano and thyme
  • 200 g spinach leaves (7 oz)

Chicken Piccata

  • 3 small and very thin chicken breast fillets or chicken cutlets (about 100 to 120 grams (3.5 to 4.5 oz) each)
  • 1 large egg
  • 15 g pecorino or parmesan cheese (~0.7 oz)
  • 20 g fat-reduced hard cheese or the same amount of pecorino or parmsean cheese
  • whole wheat flour (or all-purpose flour)
  • ~1 teaspoon vegetable oil for frying

Anleitungen
 

One Pot Spaghetti

  • Peel the shallot and garlic and finely dice them. Wash and halve the tomatoes. Heat the oil in a large, deep sauté pan and sauté the shallot and garlic cubes with some salt over medium-high heat until translucent.
  • Add the tomatoes and sauté for a few minutes. Then deglaze with the strained tomatoes and water.
  • Now add the spaghetti (break them if necessary), make sure that all the pasta is well covered with sauce, and let it gently simmer on medium heat with the lid closed for about 12 to 15 minutes. Stir occasionally and add more water if necessary to prevent the pasta from burning.

Chicken Piccata

  • Meanwhile, beat the egg in a plate, grate the cheese and add it to the egg. Add a sip of milk or egg white, in case the mixture is a bit too dry (the consistency should be like in the picture, not too liquid, not too solid). Add a little flour to the second plate.
  • Spread the oil evenly in the second pan (e.g. with a kitchen towel) and heat it over medium heat. First coat the chicken fillets with flour, then cover them with the egg and cheese mixture and place them directly in the pan.
  • Sear the chicken fillets over medium heat for about four to five minutes. Then carefully flip them and sear the other side for about four minutes (deepening on the size and thickness of your chicken).

Serve

  • Season the pasta with salt, pepper, some dried oregano, and thyme. Wash the spinach and fold it into the pasta until it has wilted.
  • Remove the chicken piccata from the pan and cut it into thin strips with a very sharp knife and serve it on top of the pasta.

Notizen

*If your can of tomatoes only consists of 400 grams or 14 ounces, you can replace the missing 100 grams with water. For a more intense flavor, you can add some tomato paste to it, but that’s totally optional.
Nutritional values per serving:
  • calories: 486 kcal
  • fat: 9.8 g
  • carbohydrates: 53.6 g
  • proteins: 43.2 g

Nährwerte

Calories: 486kcal
Keyword chicken piccata recipe, one pot spaghetti recipe
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