pamperedcook
01-05-2011, 10:50 AM
This is one of my very favorite recipes! It is so easy and makes a large quantity - I've made it with the capers & without - either way was GREAT!
1 1/4 lbs boneless, skinless chicken breasts
2 tbs oive oil, divided
1 1/2 tbsp Pampered Chef Lemon Pepper Rub
3 cans (14.5 oz each) reduced sodium chicken broth - about 6 cups
1/2 medium onion
12 oz uncooked angel hair pasta
1 lemon
2 oz cream cheese, softened
1 can quarted artichoke hearts in water, drained
1/4 cup capers, drained & rinsed
1. Cut chiken into 1" pieces. Combine chicken, 1 tbsn of the oil & rub in mixing bowl, toss & coat. Heat remianing oil in skillet over medium-high heat 1-3 minutes until shimmering. Add chicken to skillet, cook & stir 10 min. or until chicken is golden brown & center is no longer pink. Remove from skillet, set aside.
2. Meanwhile, pour broth into microwave safe bowl, cover on high 8 - 10 minutes or until broth comes to a boil. On clean cutting board chop onion using food chopper. Add onion to skilled; cooke 10 - 20 seconds or until onion is fragrent. Add broth and pasta to skillet; cook uncovered 7 -8 minutes or until pasta is tender, stirring occasionally.
3. Zest lemon to mesure 1 tbsn. Juice lemont to measure 2 tbsp. Add zest & juice & cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokies. Cook, covered 1 - 2 minutes or until heated through. Remove from heat stir in capers. Garnish with parsley & parmesan cheese, if desired.
1 1/4 lbs boneless, skinless chicken breasts
2 tbs oive oil, divided
1 1/2 tbsp Pampered Chef Lemon Pepper Rub
3 cans (14.5 oz each) reduced sodium chicken broth - about 6 cups
1/2 medium onion
12 oz uncooked angel hair pasta
1 lemon
2 oz cream cheese, softened
1 can quarted artichoke hearts in water, drained
1/4 cup capers, drained & rinsed
1. Cut chiken into 1" pieces. Combine chicken, 1 tbsn of the oil & rub in mixing bowl, toss & coat. Heat remianing oil in skillet over medium-high heat 1-3 minutes until shimmering. Add chicken to skillet, cook & stir 10 min. or until chicken is golden brown & center is no longer pink. Remove from skillet, set aside.
2. Meanwhile, pour broth into microwave safe bowl, cover on high 8 - 10 minutes or until broth comes to a boil. On clean cutting board chop onion using food chopper. Add onion to skilled; cooke 10 - 20 seconds or until onion is fragrent. Add broth and pasta to skillet; cook uncovered 7 -8 minutes or until pasta is tender, stirring occasionally.
3. Zest lemon to mesure 1 tbsn. Juice lemont to measure 2 tbsp. Add zest & juice & cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokies. Cook, covered 1 - 2 minutes or until heated through. Remove from heat stir in capers. Garnish with parsley & parmesan cheese, if desired.