INGREDIENTS:

Boneless skinless chicken breasts 2 1⁄4 lbs 
Olive oil 4 tablespoons 
Lemon pepper, rub 3 tbsp 
Chicken broth 3 (14 ounce) cans33% reduced-sodium (about 6 cups)
Onion 1 Medium 
uncooked angel hair pasta 24 ounces 
Lemon 2
Cream cheese 4 ounces
Canquartered artichoke hearts in water 2 (14 ounces) 
Capers 1⁄2 cup, drained and rinsed
Chopped fresh parsley
Grated fresh parmesan cheese

DIRECTIONS:

1. Cut chicken into 1-in. pieces. 
2. Combine chicken, 2 tbsp of the oil and mix in a large bowl, toss to coat. 
3. Heat remaining oil in a skillet over medium-high heat 1–5 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown. Remove chicken from skillet and set aside.
4. Now pour broth into the bowl, cover and microwave HIGH 8–10 minutes or until broth comes to a boil. Chop onion on clean cutting board. 
5. Add onion to skillet and cook 10–20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet, cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
6. Zest lemon to measure 2 tbsp. Juice lemon to measure 4 tablespoons. Add zest, juice and cream cheese to skillet and stir until cream cheese is fully incorporated. 
7. Now add chicken and artichokes to skillet. Cook, covered, 1–2 minutes or until heated through. 
8. Remove from heat and then stir in capers. 
9. Garnish with parsley and Parmesan cheese, if desired and serve.

Prep Time: 15 Min

Cook Time: 40 Min

Source:

Chef Name

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