Chicken Scaloppini with Rustic
Tomato Olive Spaghetti

The ingredients are married perfectly to enhance the chicken.


  • 4 ounces multi-grain thin spaghetti
  • 2 tablespoons olive oil, divided
  • 1 large leek, white and light green parts, thinly sliced (or 1/2 cup chopped sweet onion)
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced fire roasted tomatoes, undrained
  • 1 cup Lindsay® California Ripe Pitted Olives, halved lengthwise
  • 1/2 teaspoon crushed red pepper flakes
  • 2 egg whites
  • 1/4 cup dried Italian seasoned bread crumbs
  • 4 (4 ounces) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
  • 1/4 cup thinly sliced fresh basil leaves


  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: 15 min | Cook: 15 min | 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 photo used with permission from: Lindsay, a trademark of Bell-Carter Foods, Inc.

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