February is Heart Month

Heart healthy Chicken Picatta from American Heart Association from my kitchen. Lisa

• 8 oz. whole-wheat angel hair pasta (cooked to package instructions)OR
• 8 oz whole-wheat spaghetti (cooked to package instructions)
• 2 Tbsp. whole-wheat flour
• 1/4 tsp. black pepper
• 2 boneless, skinless chicken breasts (all visible fat discarded, butterflied)
• nonstick Cooking spray
• 1 1/2 cup sliced, fresh mushrooms
• 2 tsp. garlic (jarred, minced)
• 2 Tbsp. lemon juice
• 1/2 cup low-sodium chicken stock
• 2 tsp. salt-free, or, low-sodium Italian seasoning
• 2 medium zucchini (thinly sliced)

1. 
   Prepare pasta to package directions – drain, rinse and set aside.
2. Mix flour and pepper in a shallow dish. One at a time, place chicken pieces in flour mixture and turn to coat.
3. Spray a large skillet with cooking spray, turn to medium heat and add chicken. Cook until no longer pink inside (3-4 minutes per side).
4. Transfer chicken to a plate and set aside.
5. Re-spray skillet with cooking spray, turn heat to medium-high, and cook mushrooms for 3-4 minutes, stirring occasionally.
6. Add garlic, lemon juice and chicken stock, stir and cook for 2 minutes.
7. Add Italian Seasoning and zucchini, bring to a simmer and cook about 5 minutes until zucchini is tender.
8. Toss pasta in the skillet with sauce. Serve topped with chicken.