Tuesday, December 28, 2010
CHICKEN PICCATA PASTA
1 1/4 lbs boneless, skinless chicken breast
2 tbsp olive oil, divided
1 1/2 tbsp Lemon Pepper Rub
3 cans (14 oz each)chicken broth (about 6 cups)
1/2 medium onion
12 oz uncooked angel hair pasta
2 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts in water, drained
1/4 cup capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
Cut chicken into 1-in. pieces. Combine chicken, 1 tbsp of the oil and rub in Mixing Bowl; toss to coat. Heat remaining oil 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 to measure 1 tbsp. Juice lemon 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.