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Chicken Scaloppini with Rustic
Tomato Olive Spaghetti

The ingredients are married perfectly to enhance the chicken.



  1. Cook spaghetti according to package directions.
  2. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Sauté leek and garlic in oil 2 minutes.
  3. Add tomatoes, olives and pepper flakes; simmer over medium-low heat 10 minutes or until thickened, stirring occasionally.
  4. Meanwhile, beat egg whites with 1 tablespoon water in a shallow dish or pie plate.
  5. Place bread crumbs in another shallow dish or pie plate.
  6. Dip each cutlet in egg mixture letting excess drip off. Dredge in bread crumbs to coat each side lightly.
  7. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken; sauté 3 to 4 minutes per side or until golden brown and cooked through.
  8. Drain spaghetti; transfer to four serving plates. Spoon tomato sauce over spaghetti; top with chicken and garnish with basil.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

Nutrients Per Serving: Calories: 401, Calories from fat: 132, Total fat: 15g, Monounsaturated fat: 9g, Cholesterol: 73mg, Sodium: 683mg, Total Carbohydrates: 33g Dietary fiber: 4g Protein: 33g

Recipe and photograph courtesy of Lindsay, a trademark of Bell-Carter Foods, Inc.


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