Friday, July 23, 2010

Chicken Piccata Pasta!

This is a New recipe from the Pampered Chef that I will be trying out tonight! It looks so yummy I can't wait to taste it!
Here is what you will need:
1 1/4 lbs of boneless Chicken breasts
2 tbsp Olive Oil Divided
1 1/2 tbsp Lemon Pepper Rub
3 Cans chicken broth (reduced sodium)
1/2 Onion
12 oz uncooked angel hair pasta
1 Lemon
2 oz Cream Cheese softened
1 can quartered artichoke hearts in water, drained
1/2 cup capers, drained and rinsed
chopped fresh parsley and grated parmesan cheese (optional)

1) Cut Chicken into 1 inch pieces. Combine 1 tbsp of the oil and rub in mixing bowl; Toss to coat. Heat remaining oil in skillet pver medium heat or until shimmering. Add chicken to skillet; Cook and stir 10 minutes or until center is no longer pink. Remover chicken and set aside.

2)Meanwhile, pour broth into Large Micro cooker and microwave on high 8 minutes or until broth comes to a boil. Chop onion using the food chopper. Add onion to skillet; Cook 10-20 seconds or until onion is fragrant. Carefully add the broth and pasta to skillet; Cook uncovered 7-8 minutes or until pasta is tender, stirring occasionally.

3) Zest Lemon to measure 1 tbsp. Juice Lemon to measure 2 tbsp. Add zest, juice, cream cheese to skillet; Stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook uncovered 1-2 minutes or until heated through. Remover from skillet and stir in capers. Garnish with Parsley and Parmesan cheese if desired.

Yield: 6 servings
calories: 440, Fat 10g, Saturated fat 3g, cholesterol 65mg, carbs 53g, protien 35mg, sodium 1410mg, fiber 6g.

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