1 pound chicken breasts, diced
2 Tbs olive oil, divided
salt & pepper (& a dash of lemon pepper)
1 lemon (zest for 1 Tbs & juice for 3 Tbs)
2 garlic cloves, minced
6 cups chicken stock
1/2 medium onion, chopped
12 oz uncooked angel hair pasta
2 oz cream cheese
1 14 oz can artichoke hearts, drained
1/4 cup capers
handful of chopped fresh parsley & grated parmesan cheese
Marinate chicken in 1 Tbs olive oil, salt, pepper, & a dash of lemon pepper while prepping other ingredients.
Saute chicken in remaining 1 Tbs of olive oil until browned/chicken cooked through. Add chopped onion & garlic & saute until softened.
In a separate pan, boil broth and pasta uncovered 7-8 minutes or until pasta is al dente.
Add lemon zest & juice & cream cheese and stir until blended.
Add chicken mixture, artichokes, & capers to pan & cook 1-2 minutes until heated through.
Serve with a sprinkle of parsley and parmesan cheese.
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