Chicken Piccata & Pasta Recipe - Chef Woody Duncan

Serves: 4
Conversion Chart: Here >>

Ingredients:
2- boneless skinless chicken breasts
2 - Tbsp canola oil
1- 32 ounce container of 99% fat free chicken broth
1 - 16 oz -package of uncooked whole wheat angel hair pasta, broken in half
1- can 14 ounce artichoke hearts drained and chopped fine
1/4 - cup capers drained and rinsed
1 - 8 oz block of fat free cream cheese softened and cut into cubes
1 - lemon zested and the lemon squeezed and juice reserved

Procedure:
Cut up chicken breast into bite sized pieces.  Season with a mixture of salt, black pepper and granulated garlic, I call it SPG. Then sauté  the chicken in a large skillet with the canola oil.  Cook until the chicken has a very pale pink color on the inside. Cook to long and it gets tough. Next add the whole 32 oz. container of Fat Free chicken broth. Now add the zest from the lemon and the lemon juice.  Add in the angel hair pasta that has been broken in half.  Cover and cook for 8 to 10 minutes. When the pasta is Al dente add the artichoke hearts and the drained and rinsed capers plus the cream cheese into skillet.  Cover and allow cream cheese to melt (about 2 minutes)  Stir and serve.

Nutrition:
Calories 339, pro.30g, sug.2g, fib.5g, carb.32g, sod.1050mg, pot.308mg, Tfat.10g, Sfat.1g




Recipe Type: Authentic
Recipe Author: Chef Woody Duncan
Recipe Source: http://chefwoody.com/?p=1955

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