2 oz cream cheese
1 14oz can quartered artichoke hearts, drained
1/4 c capers, drained and rinsed (I left these out)
Foliage Parsley and fresh grated parm cheese (I used both)
What you Do:
1. Cut chicken into 1 inch pieces. Combine 1 T oil, garlic salt, lemon pepper and chicken into bowl. Toss to coat. Heat remaining 1 T oil in skillet over medium high heat. Add chicken and cook 10 minutes until no longer pink. Remove chicken from skillet and set aside.
2. Add onion and garlic to skillet; cook 10-20 seconds or until onion is fragrant. Pour broth into skillet, bring to boil. Add pasta; cook uncovered 7-8 minutes or until pasta is tender, stirring occasionally.
3. Zest lemon to measure 1 T. Juice lemon to measure 2 T. Add zest, juice and cream cheese to skillet, stir until cream cheese is fully incorporated. Add chicken and artichokes. Cook covered 1-2 minutes or until heated through. Removed skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese if desired.