Chicken Piccata Pasta

By sxepatsfan

Creamy and lemony, this dish is a fresh take on piccata and is
made in a fraction of the time!

Ingredients

• 1 ¼ lbs (625 g) boneless, skinless chicken breasts
• 2 tbsp (30 mL) olive oil, divided
• 1 ½ tbsp (22 mL) Lemon Pepper Rub
• 3 cans (14.5 oz each) 33% reduced-sodium chicken
• broth (about 6 cups/1.5 L)
• ½ medium onion
• 12 oz (350 g) uncooked angel hair pasta
• 1 lemon
• 2 oz (60 g) cream cheese, softened
• 1 can (14 oz or 398 mL) quartered artichoke hearts in
• water, drained
• ¼ cup (50 mL) capers, drained and rinsed
• Chopped fresh parsley and grated fresh Parmesan
• cheese (optional)

Details

Servings 6

Preparation

Step 1

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in
Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) 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 Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure
2 tbsp (30 mL). 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 Skillet from heat;
stir in capers. Garnish with parsley and Parmesan cheese, if desired.