I shared with you a few weeks ago that I had joined Weight Watchers, and I'm so grateful that I did. As of Tuesday, February 7th, I have lost 10 pounds. I am thrilled. That is 10 pounds in 5 weeks. So approximately 2 pounds per week, which is great as far as I'm concerned. I am eating everything that I want to eat. Nothing is off limits. I do have to make choices with my points, but isn't everything about choices. I may forgo an english muffin so that I can have a cookie butter cheesecake bite from Trader Joe's. That is totally worth it to me, because there is no good food or bad food, no off limit foods, just choices about what I want to eat. I get to make the choices not someone else saying you can't have that. So for me this is a good thing.
Now, on to the recipe. You know me, I always change things around. and this is not different. Here is my version of this Weight Watchers recipe.
Chicken Piccata with Pasta
Makes 4 servings - 7 points per serving
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
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.
This is one of my favorite recipes. I love chicken piccata, I love pasta, and I am so excited to be eating pasta again after so many years of avoiding pasta and breads. Yeah!!! Life is good.
I hope you like this recipe also. Let me know what you think. I always love hearing from you.
Have a great week.