Thanks, CindyMac. I asked about the pasta because I am also thinking about what WW pasta or similar to serve with the low fat, low sodium tomato sauce that I make. Last week I had a taste of Bertucci's chicken picatta. Delicious. I found copy cat recipe online, but will have to cut way back on saturated fat and sodium. I will also rinse the capers before using. Thanks again!

I have the Bionaturae. Having it tonight with a seafood creation. Not sure if we've had it before...DH bought it. I stock the PastaJoy rice noodle brand for quick meals as we don't have much pasta and usually make our own if we do. Really good.

Many of them have greatly improved over the years. I remember that awful grainy stuff back in the 80's.

I found this piccata recipe here about 15 years ago. Have been making it ever since.

Chicken Piccata

1 boneless chicken breast

Salt and Pepper

Flour (for dusting)
1 tablespoon olive oil

1 tablespoon butter
Juice of 1 lemon
3/4 cup unsalted chicken broth
1/4 cup white wine (I use extra dry Vermouth)

1 tablespoon capers (rinsed)

Fresh parsley (optional)

Cut breast into 2 pieces. Pound thin. Salt and pepper the chicken, then coat with flour. Combine oil and butter in a large skillet; brown chicken, 2 minutes on each side.

Remove chicken and keep warm. Add lemon juice, wine, and chicken broth. Boil down until it’s about one-half cup. Add capers. Place chicken back in skillet for a few minutes.

--woodie (via Carol – dishesdone)

There are a number of good ones. I find in a moderate temperature kitchen with middling humity, they last in the box just about as well as white. At least a year. I like Deboles whole wheat with Jerusalem artichoke flour for flavor, especially the spaghetti. Jovial Enkorn is great. Vita Reale is excellent. DeLallo makes a thin, flat lasagna that I prefer to Bionaturae, which is the heavier kind with the tiny ruffle. Trader Joe's is good too, and I wouldn't be surprised if DeLallo makes it. They all have different pros and cons. I haven't liked the whole wheat from the giants who have product in every big chain supermarket. I think they may be trying to make it more like white but then lose what's delicious about whole wheat.

As for what else to serve with your chicken and sauce, this would be an excellent use for zoodles or other spiralized vegetables. If you want it to have more carbs, try rutabaga or other roots. Also caulflower "rice", roasted first.

You can go way old fashioned and serve it on dense, whole grain peasant bread, letting the sauce soak in.

Or you can use any kind of whole grain, from common rice, to wheat, to buckwheat. Or a small seed like quinoa.

I'll admit I was a bit disappointed when the meal planned was Bionaturae linguine in the pantry. I prefer the PastaJoy rice variety. It was fine, better than expected last night. Cast iron seared shrimp, scallops and salmon were served separate. Most of the lightly sauced pasta went into the fridge for tonight's quick meal with a salad. ....I add ingredients usually for a sesame noodle dish. Always great and never considered a leftover meal. About to add the ingredient I prepared last night, early this morning, but tasted first. Horrid. Like soggy saltines. And mealy. Rice noodles always 'stand up' to chilling overnight.

Tossed it.(pups were pissed but they never get anything but plain. Never anything seasoned). Should have used the wide egg noodles and just a wee bit for our meal.

I do like a wide egg noodle for Picatta for some reason I don't worry about the reg vs whole wheat since it is maybe once a year if that. If common in our rotation I would replace with a veg/grain/zoodle/cauliflower rice type plating base like plllog suggested.

Wow! Thanks everyone. Goodness Pilllog, you sure have some different brands listed. I will try to get some of these next times I'm around an urban area, or a few nice but price farm-stand-grocery stores like Idyllwild or Verrill Farm (Acton and Concord, MA). I will have to maybe keep the whole grain noodles in cold cellar. Wrapped well.

CindyMac -- thanks for the chicken picatta recipe. Looks great. I need to cut back on portions -- that may be a challenge with that woodie/Carol recipe you shared.

Sleevendog-- what was Blech? Those whole wheat pasta Bionaturae pasta? Shame you had to toss your dinner -- did you get to keep the seafood? That was separate, yes? But the linguini and sauce? Blech. Why do you think the pasta was soggy - mealy? The brand? Yes, best keep the sauce from them pups ;-(

I've never used a spiralizer. Maybe I should look into buying one. Back along some forum members posted reviews and opinions. I cringe at storing one more gadget. Is there a modestly priced one for the Kitchenaid that's any good? Zucchini and ....

Thanks all!

I like brown rice as a side for picatta. And I make it pretty well like Cindy, but always use a wine...I like Pinot Grigio because it has a touch of sweet and the rest of the bottle goes well with the meal.
If you are really REALLY serious about cutting fats, you can cut the fat to sautee with, waaay down and use browned bread crumbs instead of flour to dredge the chicken.

I use a julienne tool to make zucchini "noodles". No storage issues.

https://www.amazon.com/dp/B0000CEWJD/ref=asc_df_B0000CEWJD5387172/?tag=hyprod-20&creative=394997&creativeASIN=B0000CEWJD&linkCode=df0&hvadid=194899782153&hvpos=1o2&hvnetw=g&hvrand=11089434736798750574&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9025398&hvtargid=pla-316237061758

I have that same tool. If you soak the carrot and celery strips in ice water they will curl after about a 1/2 hour.

I will probably get a spiralizer at some point...also avoiding any more gadgets. Just saw one at Costco and it did not jump in my cart but DH wants one.

I make a mixed grain almost once a week on a Sunday that we use with a day or two of meals. I have it for breakfast Monday-tues. (2 day limit in my house) then the dogs enjoy it Wed. if any leftover.

Brown rice, red wheat, quinoa, lentils, teff, flax seed, chia, etc. Always a bit different but we like the variety rather than on single grain. Nice and nutty.

The pasta was fine. Mixed seafood served on the side. I made the full pound and wanted to make another meal for the next day...but the leftover Bionaturae wheat noodles did not survive overnight in the fridge like my usual rice noodles do.

The forum recommended spiral cutter is the Paderno. Mine is a 4-blade, but they'reup to six now. I can't say if they've continued good with the 6, but mine is extremely well designed. Everything is stored in a compact cube, but it's not small. It does, however, have suction feet to stick to the counter, blade storage in the body, and it's SO easy to use. There is one for the KitchenAid, but it actually looks like it's harder to use, unless you have arthritis or something that makes using your hands really hard. The Paderno is unfold, insert the correct blade, line up the veg with the crank, cranky crank crank, done, clean up (inc. dishwasher). Much less work than julienning, even with a mandoline. But you do have to store it.

I thought that I wanted a spiralizer for making zoodles. Bought a cheap one and it broke the first time I tried to use it cutting only zucchini. Took it back for a refund. Then, I realized that I could cut zoodles with the V-Slicer that I already owned. Tried it and it works great.