Chicken Piccata Pasta Recipe Video
Ingredients
| Chicken breast | 1 Pound, boneless, skinless | |
| Olive oil | 2 Tablespoon, divided | |
| Lemon pepper rub | 1 Tablespoon | |
| Sodium chicken broth | 6 Cup (96 tbs), reduced | |
| Onion | 1 Medium, chopped | |
| Angel hair pasta | 12 Ounce, uncooked | |
| Lemon juice | 1 Tablespoon | |
| Artichoke hearts | 14 Ounce, drained & quatered | |
| Capers | 1 Cup (16 tbs), drained and rinsed | |
| Fresh parsley | 1 Tablespoon, chopped | |
| Fresh parmesan cheese | 1 Cup (16 tbs), grated (optional) |
Nutrition Facts
Serving size
Calories 521 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 11.3 mg3.8%
Sodium 970 mg40.4%
Total Carbohydrates 58 g19.2%
Dietary Fiber 6.2 g25%
Sugars 4.3 g
Protein 41 g81.5%
Vitamin A 5.7% Vitamin C 26.7%
Calcium 38.8% Iron 12.4%
*Based on a 2000 Calorie diet
Directions
1) In a bowl toss chicken with oil.
2) Boil broth for 10 minutes in microwave.
MAKING
3) Heat skillet and add chicken, stir for 10 minutes and remove.
4) In same skillet add onion and fry until onion is fragrant.
5) Add broth and pasta, cook uncovered for 8 minutes.
6) Pour lemon juice, lemon zest and cream cheese; stir until cream cheese is fully incorporated.
7) Add chicken and artichokes to Skillet. Cook for 2 minutes.
8) Remove Skillet from heat; stir in capers.
SERVING
9) Garnish with parsley and Parmesan cheese, if desired. And serve hot.
Chef
