Whole Wheat Angel Hair Pasta with Chicken Capers
Elevate your weeknight dinner routine with this hearty and flavorful Whole Wheat Angel Hair Pasta with Chicken Capers. This recipe combines tender, golden-browned chicken strips, briny capers, and a zesty hint of fresh lemon juice in a light, garlicky sauce. Tossed with nutrient-rich whole wheat angel hair pasta, this dish is not only delicious but also a healthier alternative to classic pasta recipes. Finished with fresh parsley and a sprinkle of grated Parmesan cheese, it’s a perfect balance of bright, savory flavors. Ready in just 40 minutes and simple to make, this wholesome pasta recipe is ideal for quick family meals or easy entertaining.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole wheat angel hair pasta
- 1 pound Boneless, skinless chicken breast
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Capers, drained and rinsed
- 1 cup Chicken broth (low sodium)
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 0.25 cup Parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat angel hair pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, slice the chicken breast into thin strips. Season the chicken with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken strips and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of olive oil to the skillet. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the capers to the skillet and sauté for 1 minute. Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan to release any browned bits.
Stir in the fresh lemon juice and return the cooked chicken to the skillet. Simmer for 2-3 minutes to allow the flavors to meld.
Add the cooked pasta to the skillet and toss to coat. If the sauce is too dry, add a bit of the reserved pasta water to loosen it up.
Season the dish with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, if needed. Sprinkle the chopped parsley over the top and toss again.
Serve the pasta warm, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 1.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
