This was our valentines dinner and boy was it good. It's a Pampered Chef recipe and I love it not only because it's delicious, but I can make it dairy free for my youngest boy. It comes together quick and has easy to find ingredients.
Chicken Piccata Pasta
1 1/4 lbs boneless, skinless chicken breasts
2 Tbsp olive oil, divided
1 1/2 Tbs Lemon Pepper Rub
3 cans (14.5 oz each) chicken broth (about 6 cups)
1/2 medium onion chopped
12 oz uncooked angel hair pasta
2 oz cream cheese, softened (I used dairy free cream cheese)
1 can (14 oz) quartered artichoke hearts in water, drained
1/4 cup capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional) (I did not use)
1: Cut chicken into 1 in pieces. Combine chicken, 1 Tbs olive oil and Rub in mixing bowl; toss to coat. Heat remaining oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet; cook and stir 10 min or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
2: Meanwhile, pour broth into microwave safe bowl; (I used my Micro-Cooker from PC) microwave, covered, on HIGH 8-10 minutes or until broth comes to a boil. Add onions to skillet; cook 10-20 seconds or until onion is fragrant. Carefully add broth and pasta to skillet; cook, uncovered, 7-8 min or until pasta is tender, stirring occasionally.
3: Zest lemon to measure 1 Tbs. Juice lemon to measure 2 Tbs. 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 min or until heated through. Remove skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
I was out of the Lemon Pepper Rub so I used their Citrus Basil Rub instead and increased the lemon juice to 3 Tbs. You can just use salt and pepper if you'd rather or any seasoning you want ☺
*Bold items indicate exclusive Pampered Chef items but you do not need to use them*