1 tablespoon olive oil
1 1/2 tablespoon lemon pepper
flour
6 cups chicken broth
1/2 medium onion, chopped
12 oz spaghetti
1 lemon (zest and juice)
4 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts in water, drained
1/4 cup capers, drained
parmesan cheese
Season chicken well with lemon pepper and then dab both sides in flour. Heat oil in a large pan over medium-high heat 1–3 minutes or until shimmering. Add chicken to pan; cook and turn 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from pan; set aside.
Drain grease from pan and add onion; cook 10–20 seconds or until onion is fragrant. Add broth and pasta to pan; bring to a gentle boil and cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
Add lemon zest, juice and cream cheese to pan; stir until cream cheese is fully incorporated. Add chicken and artichokes to pan. Cook, covered, 1–2 minutes or until heated through. Remove pan from heat; stir in capers. Garnish with parmesan cheese.
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