Chicken piccata pasta

1 review, 4 star(s). 100% would make again

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Try this Chicken piccata pasta recipe, or contribute your own.


1 1/4 lbs boneless chicken breasts
2 tbsp olive oil
1 1/2 tbsp Lemon Pepper Rub
3 cans reduced sodium chicken broth
1/2 medium onion
12 oz angel hair pasta
1 lemon
2 oz cream cheese; softened
1 can quartered artichokes
1/4 cup capers

Original recipe makes 6 Servings



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.

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Added mushrooms, taste great
carlosfeliciano 3y ago

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