Creamy and lemony, this dish is a fresh take on piccata and is made in a fraction of the time! Although this can be made from boneless, skinless chicken breasts, you can also save money by cooking a whole chicken in the Pampered Chef Deep Covered Baker and using the resulting juices instead of canned broth*.
Regardless, with cooked chicken and broth on hand, you can whip up this dinner quickly. It’s an impressive crowd pleaser and elegant enough to serve to guests. If pairing with wine, a Pinot Grigio will go well with the flavor of the lemon and artichoke hearts.
- 15 oz boneless, skinless chicken breasts
- 2 teaspoons olive oil, divided
- 1 onion, diced
- 12 oz uncooked angel hair pasta
- 6 cups chicken broth (or 3 14.5 oz cans)
- 1 lemon
- 2 oz (not 2 blocks) cream cheese, softened
- 1 can quartered artichoke hearts in water, drained
- ¼ cup capers, drained and rinsed
- Chopped fresh parsley and grated fresh Parmesan cheese (optional)
- Cut chicken into 1-in. pieces on Cutting Board. Combine chicken, 1 tbsp of the oil and rub in Stainless Mixing Bowl; toss to coat.
- Heat remaining oil in 12-in. 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.
- Meanwhile, pour broth into Large Micro-Cooker®; 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.
- Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp Juice lemon withJuicer to measure 2 tbsp.
- 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.
Kat’s tip: If you use the pan drippings from a whole chicken, just add enough water to measure out 6 cups. The chicken stock is rich enough that this will work.
Kat’s second tip: Two of those cute little bags of cut pasta from the Latin Foods aisle would work great in this recipe. It’ll be off 2 oz of pasta but as I’ve already proven, the extra 2 oz won’t even be noticable.
Nutritional information – values per serving are approximate:
Calories 367.3 Total Fat 8.3 g Cholesterol 56.5 mg Sodium 1,369.1 mg Potassium 662.7 mg Total Carbohydrate 43.8 g Protein 29.2 g
Inspiration: Pampered Chef Season’s Best Recipe Collection – Fall/Winter 2010