CHICKEN PICCATA PASTA
Steps:
- Toss chicken with Lemon Pepper Rub and 1 tablespoon olive oil. Heat remaining olive oil in large skillet over medium high heat until shimmering. Add chicken to skillet. Cook and stir 10 minutes or until chicken is golden brown and no longer pink inside. Remove chicken from skillet and set aside. Add onion to skillet and cook until fragrant (20 seconds or longer if you like your onions more done... I like mine caramelized to a deep brown!). Add broth and heat to boiling. Add pasta and cook until pasta is tender (about 7-8 min for angel hair or longer for penne). Zest lemon to make 1 tablespoon of zest. Add zest, at least 2 tablespoons of juice from lemon, and cream cheese to skillet. Stir until fully incorporated. Add artichokes and chicken. Toss until heated through - 1 to 2 minutes. Top with parsley and grated cheese and serve immediately! Yum!!! Great leftover, too!! :-) In the absence of the lemon pepper rub, use 1 teaspoon salt and 1 teaspoon pepper to toss with chicken then add 1 to 2 tablespoons of lemon juice and 2 large cloves of garlic (pressed) at end of onion cooking time.
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Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pasta #poultry #chicken #stove-top #one-dish-meal #comfort-food #meat #chicken-breasts #pasta-rice-and-grains #taste-mood #equipment #presentation #served-hot
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