Cut chicken into 1-in pieces. Combine chicken, 1 tbsp of the olive oil, and the lemon pepper rub 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 in golden brown. Remove from skillet, set aside.
Meanwhile, bring broth a boil. Chop onions and add to skillet; cook 10-20 seconds. Carefully add broth and pasta to skillet; cook uncovered 7-8 minutes or until pasta is tender.
Zest lemon to measure 1 tbsp. Juice lemon to measure 2 tbsp. Add zest, juice, and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook uncovered 1-2 miutes or until heated through. Remove from heat; stir in capers before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (623g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 501 (59%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 262mg||81 %|
|Sodium 1549.3mg||53 %|
|Potassium 975.1mg||26 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 41.9g|
|Protein 42.5g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 853
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