Piccata Chicken Pasta Recipe

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This lemony chicken and pasta is special enough for entertaining, yet it's so easy that it can be prepared for a quick weeknight meal.
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  • 8 ounces linguine
  • 1/4 cup flour
  • 3 tablespoons McCormick® Perfect Pinch® Parmesan Herb Seasoning
  • 1 pound boneless skinless chicken breasts, cut in 1/2-inch strips
  • 2 tablespoons oil
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine
  • 1 tablespoon lemon juice
10 mins
15 mins

1. Cook linguine as directed on package. Drain.

2. Meanwhile, mix flour and 2 tablespoons of the Seasoning in large resealable plastic bag. Add chicken; toss to coat. Heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm.

3. Stir remaining 1 tablespoon Seasoning, broth, wine and lemon juice into skillet. Bring to boil. Reduce heat to low; simmer 3 minutes, stirring occasionally. Return chicken to skillet; cook until heated through. Add linguine; toss to mix well.

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Nutrition (per serving)
Calories: 313 Calories
Fat: 9 Grams
Protein: 24 Grams
Cholesterol: 51 Milligrams
Carbohydrates: 34 Grams
Sodium: 424 Milligrams
Fiber: 0 Grams

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