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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|Serving Size: 1 Serving (2086g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1400
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