Chicken Piccata
Roasted Garlic & Olive Oil
Chicken / Poultry
  1. 1 package (7.0 ounces) NEAR EAST® Vermicelli Pasta with Roasted Garlic & Olive Oil
  2. 12 ounces boneless skinless chicken breast halves (about 3), cut into thin strips
  3. 1/2 teaspoon grated lemon peel
  4. 1/4 teaspoon ground black pepper
  5. 2 tablespoons olive oil
  6. 1 package (10 ounces) frozen cut green beans, thawed
  7. 1/2 cup reduced-sodium or regular chicken broth
  8. 1 tablespoon lemon juice
  9. 1/4 cup shredded Parmesan cheese
  10. 1 to 2 tablespoons capers, drained (optional)
Preparation Instructions
  1. Cook pasta according to Step 1 as package directs. Drain; rinse well with hot water. Return to pan; cover to keep warm.
  2. Meanwhile, sprinkle chicken with lemon peel and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 5 minutes, stirring frequently, or until chicken is no longer pink inside.
  3. Add green beans, broth, lemon juice and contents of Spice Sack to pan. Bring to a boil; reduce heat to low. Simmer 2 to 3 minutes or until green beans are heated through. Toss chicken mixture with pasta. Sprinkle with cheese and capers, if desired.
4 Servings
15 Minutes
15 Minutes
Nutrition Information
Calories: 383; Calories from Fat: 108; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 55mg; Sodium: 508mg; Total Carbs: 40g; Dietary Fiber: 3g; Protein: 30g; Vitamin A: 10%; Vitamin C: 24%; Calcium: 13%; Iron: 17%;