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Name: Chicken Piccata Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/4 lbs boneless,skinless chicken breast; 2 Tbsp olive oil; 1 1/2 tsp lemon pepper rub; 3 cans chicken broth; 1/2 med onion; 12 oz angel hair pasta uncooked; 1 lemon; 2 oz cream cheese softened; 1 can quartered artichoke hearts drained; 1/4 cup capers drained, rinsed; fresh parsley/parmesan cheese

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INGREDIENTS

1 1/4 lbs boneless,skinless chicken breast
2 Tbsp olive oil
1 1/2 tsp lemon pepper rub
3 cans chicken broth
1/2 med onion
12 oz angel hair pasta ; uncooked
1 lemon
2 oz cream cheese ; softened
1 can quartered artichoke hearts ; drained
1/4 cup capers ; drained, rinsed
fresh parsley/parmesan cheese

Servings

INSTRUCTIONS

Cut chicken into 1 in pieces. combine chicken, 1 Tbsp. oil and rub. Toss to coat. Heat remaining oil in skillet over med high heat 1 to 3 mins or until shimmering. Add chicken to skillet; cook and stir 10 mins or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.

Pour broth into pan and boil. Chop onion. Add to skillet, cook 10 to 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 to measure 1 Tbsp. Juice lemon to measure 2 Tbsp. Add zest, juice and cream cheese to skille; stir until cm cheese is fully incorporated. Add chicken and artichokes to skillet. Cook uncovered until heated through. Remove skillet from heat, stir in capers. Garnish with parsley and parm cheese if desired.

NOTES

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Chicken Piccata Pasta

1 1/4 lbs boneless,skinless chicken breast
2 Tbsp olive oil
1 1/2 tsp lemon pepper rub
3 cans chicken broth
1/2 med onion
12 oz angel hair pasta uncooked
1 lemon
2 oz cream cheese softened
1 can quartered artichoke hearts drained
1/4 cup capers drained, rinsed
 fresh parsley/parmesan cheese

Cut chicken into 1 in pieces.  combine chicken, 1 Tbsp. oil and rub.  Toss to coat.  Heat remaining oil in skillet over med high heat 1 to 3 mins or until shimmering.  Add chicken to skillet; cook and stir 10 mins or until chicken is golden brown and centers are no longer pink.  Remove chicken from skillet; set aside.

Pour broth into pan and boil.   Chop onion.  Add to skillet, cook 10 to 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 to measure 1 Tbsp.  Juice lemon to measure 2 Tbsp.  Add zest, juice and cream cheese to skille; stir until cm cheese is fully incorporated.  Add chicken and artichokes to skillet.  Cook uncovered until heated through.  Remove skillet from heat, stir in capers.  Garnish with parsley and parm cheese if desired.

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Nutrition

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Serving Size: 1 Serving (2086g)
Recipe Makes: 1 Servings

Calories: 1400
Calories from Fat: 321 (23%)

Amt Per Serving		% DV

	Total Fat 35.6g	48 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 5.2g
Cholesterol 310.7mg		96 %
Sodium 2664.7mg		92 %
Potassium 2043.8mg		54 %
Total Carbohydrate 223.5g		66 %
	Dietary Fiber 17.2g	69 %
	Sugars, other 206.3g
Protein 56.6g		81 %
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.

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Calories per serving: 1400

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