Tasty Tuesday ~ Chicken Piccata Pasta

This weeks recipe is brought to you by Pampered Chef.  I got one of their cookbooks at a party I hosted a few weeks ago and found a ton of good recipes to try.  I had to alter it a bit since a few of the seasonings were strictly Pampered Chef products that I didn't have, but I think it turned out great!  The hubs even liked it....except next time he requested I leave out the foliage aka the parsley.  Haha.

What you Need:

1 1/4 pounds boneless, skinless chicken breasts

2 T olive oil

1 tsp lemon pepper

1 tsp garlic salt

3 cans reduced sodium chicken broth (about 6 cups)

1/2 medium onion

2 cloves garlic

12 oz uncooked angel hair pasta

1 lemon

2 oz cream cheese

1 14oz can quartered artichoke hearts, drained

1/4 c capers, drained and rinsed (I left these out)

Chopped 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.

Bon Appetite!