Confetti Chicken with Whole Wheat Spaghetti

This is a fun twist on chicken piccata, a classic Italian dish. This is a colorful, fun way to turn ordinary chicken breast into a meal that will have your family treating you like a star!

3 boneless, skinless chicken breast sliced into cutlets and pounded out to 1/2 inch thick
Flour for dredging
Salt and pepper to taste
3 tablespoons butter divided
1 zucchini finely chopped
1/2 green bell pepper finely chopped
1/4 orang, red and yellow bell peppers finely chopped
2 shallots sliced thin
2 cloves garlic minced
Zest and juice from an orange
1 can diced tomatoes with half of the juice
1 can chicken broth

1/2 box whole wheat thin spaghetti cooked to the package directions.

Mix the flour with salt and pepper. Dip 2 tablespoons of the butter in the flour and set aside, this is for the sauce. Dredge the chicken cutlets in the flour. Place a large heavy bottom skillet over medium heat. Add the 3 tablespoons of olive oil and 1 tablespoons butter to the pan. Place 3 chicken cutlets in the pan and brown on one side, this should take 3-4 minutes, then flip and brown the other side for 3-4 minutes. Remove the first three then cook the last three the same way and set aside. Add the vegetables to the same pan, drizzle a little olive oil if the pan is too dry. Let this cook for about 5 minutes. Add the tomatoes and stir well making sure to scrape the bottom of the pan to get all of the brown bits off the bottom. Let this cook for another 5 minutes or so. Add some salt and pepper to taste. Add the chicken broth. Let tis simmer down until it has reduced by half. Reintroduce the chicken to the pan once the sauce has reduced, add the butter that we dredged in the flour, orange zest and orange juice. Stir this as well as possible and let simmer until the sauce just starts to thicken. Serve this over the spaghetti. This is a delicious new way to eat chicken! For more on this recipe or any others please email me at alesia.leach@gmail.com