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Chicken Piccata Pasta Recipe

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This recipe for Chicken Piccata Pasta is from Cosand - Halvorsen - Latsha, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lbs. boneless, skinless chicken breasts
2 T. olive oil, divided
1 T. lemon pepper
3 - 14.5 oz. cans chicken broth
1/2 med. onion, chopped
12 oz. angel hair pasta
1 lemon
2 oz. cream cheese, softened
1 - 14 oz. can quartered artichoke hearts in water, drained
1/4 c. capers, drained and rinsed
Chopped parsley
Grated fresh Parmesan cheese (optional)
Directions:
Directions:
Cut chicken into 1" pieces. Combine chicken, 1 T. oil and lemon pepper; toss to coat. Heat remaining oil over med-high heat. Add chicken and cook for 10 minutes or until chicken is golden brown. Remove and set aside.
Meanwhile, pour broth into bowl. Microwave, covered, on high for 8 - 10 minutes. In skillet add onion, cook 1 minute. Carefully add broth and pasta to skillet; cook uncovered, 7 - 8 minutes or until pasta is tender, stirring occasionally.
Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 teaspoons. Add zest, juice and cream cheese to skillet; stir until well blended. Add chicken and artichokes to skillet. Cook, covered, 1 - 2 minutes or until heated through. Remove skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese.
Number Of Servings:
Number Of Servings:
6

 

 

 

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