The Pampered Chef ® Chicken Piccata Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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 cup (50 mL) capers, drained and rinsed Chopped fresh parsley and grated fresh Parmesan cheese (optional)
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.
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.
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).
Shopping List
1 1/4 lbs (625 g) boneless, skinless chicken breasts
2 tbsp (30 mL) olive oil
1 1/2 tbsp (22 mL) Lemon Pepper Rub
3 cans (14.5 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
1 can (14 oz or 398 mL) quartered artichoke hearts in water
1/4 cup (50 mL) capers
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
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).
© null The Pampered Chef used under license.
Number of Servings: 6
Recipe submitted by SparkPeople user KERRYAJMM.
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.
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).
Shopping List
1 1/4 lbs (625 g) boneless, skinless chicken breasts
2 tbsp (30 mL) olive oil
1 1/2 tbsp (22 mL) Lemon Pepper Rub
3 cans (14.5 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
1 can (14 oz or 398 mL) quartered artichoke hearts in water
1/4 cup (50 mL) capers
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
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).
© null The Pampered Chef used under license.
Number of Servings: 6
Recipe submitted by SparkPeople user KERRYAJMM.
Nutritional Info Amount Per Serving
- Calories: 509.3
- Total Fat: 10.5 g
- Cholesterol: 85.9 mg
- Sodium: 862.6 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 2.4 g
- Protein: 34.2 g
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