Chicken Piccata Pasta
(from Heather Hulsey’s recipe box)
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 tablespoons.
Source: The Pampered Chef
Serves 6 peopleCategories: Pasta
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 1/2 tablespoons lemon Pepper Rub
- 3 cans (14.5 oz. each) reduced-sodium chicken broth (about 6 cups)
- 1/2 medium onion
- 12 oz. uncooked angel hair pasta
- 1 lemon
- 2 oz. cream cheese, softened
- 1 can (14 oz.) quartered artichoke hearts, in water, drained
- 1/4 cup capers, drained and rinsed
- Chopped fresh parsley and grated fresh parmesan cheese (optional)
Directions
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1) Cut chicken into 1 inch pieces on a cutting board. Combine chicken, 1 tablespoon of the oil and rub in a mixing bowl; toss to coat. Heat remaining oil in a 12-inch skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
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2) Meanwhile, pour broth into a large microwaveable bowl and microwave, covered, on HIGH 8 to 10 minutes or until broth comes to a boil. On a clean cutting board, chop onion into small pieces. Add onion to skillet; cook 10 to 20 seconds or until onion is fragrant. Carefully add broth and pasta to skillet; cook, uncovered, 7 to 8 minutes or until pasta is tender, stirring occasionally.
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3) Zest lemon with a grater to measure 1 tablespoon. Juice lemon with a juicer 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 to 2 minutes or until heated through. Remove skillet from heat; stir in capers. Garnish with parsley and parmesan cheese, if desired.