This chicken piccata pasta is just 338 calories and has 33.8g of protein, with regular pasta!Plus, you can swap out the regular pasta with protein pasta (I like Banza Chickpea Pasta). Special Tip: If you want a lot of sauce, add the juice of 1 more lemon and 1/2 cup extra chicken stock.
Cook the pasta according to the package to al dente.
Meanwhile preheat a large skillet over medium-high heat. Slice the chicken breasts in half, butterfly style, so that you have thin cutlets.
Season chicken with salt and pepper. Add the flour to a shallow bowl and dredge chicken in flour shaking off any excess.
Spray the hot skillet with olive oil and add in the chicken. Working in batches, cook for 3 minutes each side until browned, transferring to plate as you work.
Add the lemon juice, stock and capers to the skillet, and bring to boil, scraping up brown bits from the pan.
Return all the chicken to the pan and simmer for 5 minutes until cooked through.
Remove chicken to platter. Add the butter to sauce and whisk vigorously, then add the pasta and mix together.
Add the pasta to 4 plates, top with chicken, pour over any remaining sauce, sprinkle the parsley over the top, and serve hot.