I have been bouncing around the U.S. the past couple months, flying back and forth to a few different places, so there has been a lot of in-flight reading going on. Usually, I take this time to catch up on trashy magazines to see what kind of shenanigans my favorite celebrities are getting into, but recently I started a new trend. Cooking magazines! God, I’m becoming lame.
Don’t get me wrong, I still love me some gossip magazines, but I feel like my time has been better spent sifting through recipes in health/cooking magazines. After all, they ARE the original blogs. Back to the point… Clean Eating has quickly become one of my favorites! In one of their issues, I found a recipe for lemon chicken scaloppine and it sounded delicious… so I made it. And it was.
adapted from Clean Eating
½ lb. brown rice spaghetti
2 tsp. extra virgin olive oil
1 lb. boneless, skinless thin sliced chicken breast cutlets
Sea salt & cracked pepper
1 large lemon, thinly sliced in to rounds
½ large lemon, juiced
1 cup low sodium chicken broth
2 cups baby arugula
1/4 cup grated, low-fat Parmesan cheese
Cook pasta and drain. Set aside.
Meanwhile, brush olive oil onto a large saute pan and heat on medium-high. Sprinkle both sides of the chicken, place in the pan, and sear each side for one minute. Top chicken with lemon rounds. Add broth, cover and simmer for 5 minutes.
With a slotted spatula, remove the chicken and lemon from the pan, place on a large plate, and cover to keep warm. Add pasta, arugula, and lemon juice to the pan and toss to coat with broth. Spoon pasta onto serving plate and top with chicken, lemon, and Parmesan.