The Pampered Chef's Chicken Piccata Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 lbs boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 1/2 tablespoons lemon pepper, rub
• 3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
• 1/2 medium onion
• 12 ounces uncooked angel hair pasta
• 1 lemon
• 2 ounces cream cheese, softened (i use 4 ounces,must be very soft)
• 1 (14 ounce) can quartered artichoke hearts in water, drained
• 1/4 cup cups capers, drained and rinsed
• chopped fresh parsley
• grated fresh parmesan cheese

Recipe

• 1 cut chicken into 1-in. pieces. combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. heat remaining oil in a skillet over medium-high heat 1–3 minutes or until shimmering. add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. remove chicken from skillet; set aside.
• 2 meanwhile, pour broth into bowl, cover and microwave high 8–10 minutes or until broth comes to a boil. on clean cutting board, chop onion. add onion to skillet; cook 10–20 seconds or until onion is and fragrant. carefully add broth and pasta to skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
• 3 zest lemon to measure 1 tablespoon. juice lemon to measure 2 tablespoons. add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. add chicken and artichokes to skillet. cook, covered, 1–2 minutes or until heated through. remove from heat; stir in capers. garnish with parsley and parmesan cheese, if desired.
• 4 cook's tip: to substitute lemon pepper rub, in step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. in step 2, add 2 pressed garlic cloves to onion; cook as directed. in step 3, increase lemon juice to 3 tablespoon.