NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tbsp capers

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp arrowroot powder

PREPARATION

• 1

  Cook the whole wheat linguine in boiling water according to package directions until al dente, then drain and set aside.

• 2

  Slice the chicken breast into thin cutlets and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 3 to 4 minutes per side.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Whisk the arrowroot powder into the chicken broth until dissolved, then pour the mixture into the skillet along with the lemon juice and capers.

• 7

  Simmer the sauce for 2 minutes until it thickens slightly, then return the chicken to the pan to coat it in the sauce.

• 8

  Add the cooked linguine to the skillet, tossing gently to combine all ingredients, and garnish with freshly chopped parsley before serving.