25-Minute Meal Under $10
Chicken Piccata Pasta SERVES 4
Cook 8 oz whole-grain spaghetti (we used Barilla) per pkg. directions. Reserve 1/2 cup cooking water, drain pasta, and return to pot, then toss with 1/2 cup flat-leaf parsley (chopped), 1 Tbsp finely grated lemon zest, and 2 Tbsp lemon juice.
Meanwhile, thinly slice 1 lb boneless, skinless chicken breasts crosswise into 1/4-in.-thick pieces and season with 1/4 tsp each kosher salt and pepper. Heat 1 Tbsp olive oil in large skillet on medium-high. Add half of chicken and cook until golden brown, 1 to 2 min. per side; transfer to bowl.
Reduce heat to medium, add 1 Tbsp oil and remaining chicken, and cook 1 min. Turn chicken, scatter 4 cloves garlic (finely chopped), 1 Tbsp capers (rinsed and chopped), and
1/2 tsp red pepper flakes over top, and cook 1 min. more. Return first batch of chicken to skillet and toss to combine.
Add 1/2 cup dry white wine and simmer 1 min. Remove from heat, sprinkle
1/2 cup parsley (chopped) over top, then toss with pasta (adding reserved cooking water if needed). $1.29
427 cal, 36 g pro,
42 g carb, 5 g fiber,
2.5 g sugars (0 g added sugars), 12 g fat (1.5 g sat fat), 83 mg chol, 258 mg sodium