Veal Fettuccine With Lemon And Olives

1. 1

   Cook pasta according to package directions, omitting salt and fat.

2. 2

   . While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.

3. 3

   . Place veal between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of veal with salt and pepper. Coat veal with cooking spray.

4. 4

   . Place a large nonstick skillet over medium-high heat until hot. Add one-third of veal; cook 30 seconds on each side or just until browned. Remove veal from pan, and keep warm. Repeat procedure with remaining veal.

5. 5

   . Add olives to pan; saute 30 seconds. Stir in chicken broth mixture and lemon juice; cook 3 minutes or until sauce is slightly thick, stirring constantly. Drain pasta. Serve veal and olive sauce over fettuccine.

* Per serving · 4 servings · Values may vary.

No additional tips available.