One-Pot Chicken Piccata Pasta

By CJKK

Ingredients

• 1 tablespoon olive oil
• 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons finely chopped garlic
• 3 cups Progresso™ chicken broth (from 32-oz carton)
• 2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
• 8 oz uncooked spaghetti (from 16-oz box), broken in half
• 1/4 cup capers, drained
• 1/2 cup heavy whipping cream
• Chopped Italian (flat-leaf) parsley, if desired

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.
2. Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.