The Pampered Chef Recipe and how-to – Chicken Piccata Pasta. For a quick dinner, check out this easy go-to recipe.Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 1 1 lbs (625 g) boneless, skinless chicken breast 2 tbsp (30 mL) olive oil, divided 1 1/2 tbsp (22 mL) Lemon Pepper Rub 3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L) 1/2 medium onion 12 oz (350 g) uncooked angel hair pasta 1 lemon 2 oz (60 g) cream cheese, softened 1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained 1/4 cup (50 mL) capers, drained and rinsed Chopped fresh parsley and grated fresh Parmesan cheese (optional) 1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) 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. 2. 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 …

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