Chicken Piccata Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1¼ lb. boneless, skinless chicken breasts
2 T olive oil, divided
1½ T Lemon Pepper Rub
3 Cans (14.5 oz. each) reduced-sodium chicken broth (about 6 cups)
½ 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
¼ C capers, drained and rinsed
Fresh Parsley, chopped
Fresh Parmesan cheese, grated
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Directions: |
Directions:Cut chicken into 1 inch pieces on cutting board. Combine chicken, 1 T of the oil and rub in a stainless steel mixing bowl toss to coat. Heat remaining oil in 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
Meanwhile, pour broth into large micro cooker, microwave covered on High 8-10 minutes or until broth comes to a boil. On clean cutting board chop onion using food chopper. Add onion to skillet. Cook 10-20 seconds or until onion is fragrant. Carefully add broth and pasta to skillet. Cook uncovered 7-8 minutes or until pasta is tender, stirring occasionally. Zest lemon with grater to measure 1 T. Juice lemon with juicer to measure 2 T. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook covered1-2 minutes or until heated through. Remove skillet from heat, stir in capers. Garnish with parsley and parmesan cheese if desired |
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Number Of
Servings: |
Number Of
Servings:6 servings |
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