Chicken Piccata and Pasta


5 ounces uncooked capellini  pasta

4 (4 ounce) boneless skinless chicken thighs - (the recipe called for breast cutlets, but I prefer thighs and the cutlets are very expensive)

1/8 tsp pepper

1/4 tsp salt ( I use pink Himalayan salt)

coconut cooking spray (I use Trader Joes, but you can use you favorite type of cooking spray)

3 tsp vermouth or dry white wine

2/3 cup of fat free low sodium chicken broth

2 tsp lemon zest

1 1/2 TB lemon juice

2 TB butter

1 TB capers, drained

chopped parley optional

lemon wedges optional


Start bringing a pot of water to a boil for your pasta. 

Season the chicken thighs with salt and pepper.  Set aside

Heat a large skillet and then spray a with the coconut oil spray.  

Next add your chicken and cook for approximately 8 minutes per side.

While your chicken is cooking put the pasta in the pot and cook it according to the directions on the package.

Once your chicken is cooked, pull it out of the pan and set it to the side, keep warm.

Add the wine to the skillet and cook for about 30 seconds stirring and scraping any of the brown bits loose in the pan.

Next at the chicken broth, lemon juice, and lemon zest, bring to a boil and cook until reduced to 1/3 to 1/2 cup.

Then add the butter and capers. and then add the chicken back to the pan. 

Make sure the chicken is well coated with the lemon sauce and it is ready to serve.

Put the pasta on a plate, put 4 ounces of chicken on top, and then pour sauce over each piece of chicken and the cappelini.

Serves 4 - 10 points per serving