Grilled Chicken Piccata

Grilled Chicken Piccata with Penne Pasta (or Rotini is your husband also does the grocery shopping and has no idea what penne is). It still tasted great though. For the next trip I found this little handy pasta guide from the National Pasta Association. Who knew that pasta needed its own National Association??

Chicken

3Tbsp lemon juice

3 Tbsp olive oil

1 Tbsp minced garlic

1 tsp salt

1/4 tsp black pepper

1/2 tsp oregano

2 boneless, skinless chicken breasts

Pasta

2 cups dried penne pasta

2 Tbsp butter

6 Tbsp Lemon Juice

1 Tbsp minced garlic

1/2 cup fat free half and half

2 tsp dried basil

1/2 cup grated Parmesan cheese

Combine first 6 ingredients and mix well. Place chicken in a Ziploc bag and pour marinade over chicken. Marinate overnight in the refrigerator.

When ready, grill until done. Allow chicken to cool for a few minutes and then slice into strips to serve over pasta.

While chicken is grilling, cook pasta according to directions. Reserve 1/2 cup of pasta water and drain pasta.

In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the Parmesan cheese and basil and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to thin the sauce if necessary. Toss in pasta.

Serve with grilled chicken on top.

6 servings

505 calories

5.4g fat

2.9g fiber