Chicken Piccata Pasta

The Pampered Chef Recipe and how-to - Chicken Piccata Pasta. For a quick dinner, check out this easy go-to recipe.
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Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast
2 tbsp (30 mL) olive oil, divided
1 1/2 tbsp (22 mL) Lemon Pepper Rub
3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)
1/2 medium onion
12 oz (350 g) uncooked angel hair pasta
1 lemon
2 oz (60 g) cream cheese, softened
1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained
1/4 cup (50 mL) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional) 1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1--3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. 2. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8--10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10--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. 3. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1--2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired


Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).

© 2009 The Pampered Chef used under license.

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Category:

Howto & Style

Tags:

• chicken piccata
• chicken
• dinner
• food
• cooking
• recipes
• pasta
• pasta recipes
• chicken piccata pasta
• angel hair pasta

[OmanJK]

I've made this twice and here's what I can tell you:

The pasta absorbs most of the broth. What's left is incorporated as the base of the sauce. Neither time I've made it has it been runny at all.

Also, rather than using plain cream cheese, the new Philly cooking cream in the garlic & herb is awesome in this recipe.

[KMurderful]

Oh man...

oh man....

...wow

[NorthAtlanticCity]

this was really helpful to me and i will be making it again. Just, what happens to the broth after the pasta's done? does it just absorb?