Chicken piccata stir-fry

• 1/2 Tbsp. olive oil
• Juice of one medium lemon
• 1 Tbsp. capers, rinsed and drained
• 3 medium garlic cloves, minced
• 1 lb. boneless, skinless chicken breasts, all visible fat discarded, cut across the grain into 1/8” slices
• Vegetable oil spray
• 6 to 8 oz. oyster mushrooms, cut into 1” strips
• 2 cups fat-free, low-sodium chicken broth
• 9 oz. refrigerated angel hair pasta
• 3/4 lb. asparagus spears, trimmed, cut into 1” pieces
• Juice of 1/2 medium lemon

In a medium bowl, stir together olive oil, juice of 1 lemon, capers and garlic. Stir in the chicken to coat. Set aside.

Heat a wok or a deep 12-inch skillet over high heat. Remove from the heat and lightly coat with vegetable oil spray (being careful not to spray near a gas flame). Cook the mushrooms for 5 minutes, or until very soft and beginning to brown, stirring occasionally. Transfer to a large bowl.

In the same skillet, bring the broth to a boil. Stir in pasta, asparagus and juice of 1/2 lemon. Using tongs or two long-handled spoons, toss gently. Cook for 3 minutes, or until the pasta absorbs most of the broth, tossing gently 4 or 5 times. Using the tongs, transfer the pasta and asparagus to the bowl with the mushrooms. (A small amount of liquid will remain in the skillet.) Add the chicken to the skillet. Cook for 4 to 5 minutes, or until the liquid evaporates and chicken is no longer pink in the center, tossing frequently. Return pasta mixture to the skillet. Cook for 1 minute, tossing constantly.

Serves 4. Per serving: 356 calories, 3.5 g total fat (0.5 g saturated, 0.5 g polyunsaturated, 1 g monounsaturated), 66 mg cholesterol, 292 mg sodium, 43 g carbohydrates, 5 g fiber, 4 g sugar, 37 g protein

Recipe reprinted from the American Heart Association One-Dish Meals Cookbook.

Copyright © 2003. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.