Chicken Scaloppini with Spinach and Spaghetti-easy dinner recipes

Ingredients :

Fresh asparagus	1 pound
Linguine	1 package
Fresh spinach, thoroughly washed	1 package
All-purpose flour	3/4 cup
Salt, divided	2 teaspoons
Pepper, divided	1 1/2 teaspoons
Chicken cutlets	6
Butter	2 tablespoons
Olive oil	2 tablespoons
All-purpose flour	2 tablespoons
Chicken broth	2 1/2 cups
Lemon zest	1 tablespoon
Fresh lemon juice	3 tablespoons
Capers, rinsed and drained	1/4 cup
Plum tomatoes, deseeded and chopped	2
Parmesan cheese	Grated

Directions :

• Discard the tough ends of asparagus and  cut them in half (crosswise).
• Prepare spaghetti according to the directions on package
•  Add asparagus at last two minutes of pasta cooking.
•  Drain the water and return to pan.
• Add spinach, cover the pan and keep it warm and reduce heat to low.
• Now mix 3/4 cup flour, 1 1/2 teaspoon salt, and 1 teaspoon pepper in zip-top plastic bag.
• Add chicken cutlets to the bag and seal it and shake it until well coated.
• Now in a nonstick skillet, Melt 1 Tbsp. butter and 1 Tbsp. olive oil and keep the heat at medium-high.
• Cook 3 cutlets in the heated skillet for about  2 to 3 minutes;
• Turn them and cook on other side for 2 to 3 minutes or until golden browned
•  Remove chicken from skillet.
• Repeat the procedure with remaining 3 cutlets.
• Whisk 2 tablespoons of flour into skillet, and cook 30 seconds.

•  Add in chicken broth, lemon zest, fresh lemon juice, capers and salt and pepper.
• Cook over for 6 to 8 minutes on medium heat.
• Whisk to loosen particles from bottom of skillet.
•  Pour over warm pasta mixture
• Toss to combine.
• Transfer to a serving dish, and sprinkle tomatoes. Serve immediately with chicken and Parmesan cheese.