Sunday was a day of rest for me. After church, the busy-ness of the weekend caught up with me and all I wanted to do all day was rest. I spent the afternoon on the couch with my mom going through wedding magazines and Pinterest – which unsurprisingly is an activity not so different than what I used to do before we got engaged.
Parker and my dad were playing outside and Louie went for a swim as well – this was his first time in the pool and he’s lead me to believe that Yorkies/Chihuahuas are part fish. I’m the proud mom of a natural swimmer!
When I finished my hard-core lounging, it was time to start on dinner. And I was in the mood for capers. Anyone else addicted to these flavor-packed little balls of deliciousness? I made a healthy version of Chicken Piccata and served it with whole wheat penne with tomato, arugula, and walnuts. I thought we’d have tons of leftovers, but apparently Parker and Derek haven’t eaten in years and were starved.
1 lb. lean chicken breasts
Salt and freshly ground black pepper
1 tablespoon panko bread crumbs
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Season the chicken with salt and pepper and sprinkle with 1 tablespoon panko bread crumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook chicken until done, about 4 to 5 minutes per side. Transfer chicken to a serving plate.
Add the remaining teaspoon oil and garlic to the same skillet; cook for 1 minute. Mix together the broth and lemon juice and add to the pan. Simmer sauce until thickened. This should take 2 to 3 minutes. Stir in vinegar and capers, simmer for 1 minute.
Pour the sauce over the chicken platter. Serve with baby arugula on top.
Penne with Tomato, Arugula, Walnuts (spin off of a Giada recipe)
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound whole-wheat penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup walnuts
2 tablespoons capers, rinsed and drained
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until smooth. Set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, sauce, arugula, tomatoes, Parmesan, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Top with walnuts. Transfer to a large bowl and serve.