Little bit of everything: Chicken Piccata Pasta

For my sister's birthday dinner I decided to make this pasta (dessert recipe to follow tomorrow) The reason why I decided to make it was because it is very easy and quick to do and it is very tasty and can feed lots of people. It took me under 30 min to make, and then it was gone is about 10 min hahaha.

Anyways, it is very lemony, but I love lemons so I don't mind the taste, I think it's delicious. As always, don't forget these recipes have cooking utensils from The Pampered Chef but can be made with any utensils you may have at home.

Hope you guys like it :) enjoy!!!

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 (50 mL) capers, drained and rinsed

Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Directions:
1. 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.

2. Meanwhile, pour broth into Large Micro-Cooker(R); 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.

3. Zest lemon with Microplane(R) 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).