#22 (12/30)

22. Try 30 new recipes (12/30)

Another super easy, very tasty recipe.

Chicken Piccata Pasta

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 seasoning
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 cup (50 mL) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese

Cut chicken into 1-in. (2.5-cm) pieces. Combine chicken, 1 tbsp (15 mL) of the oil and seasoning in 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.


Meanwhile, heat broth in microwave safe bowl, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion. 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.


Zest lemon to measure 1 tbsp (15 mL). Juice lemon with 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