Lemon Chicken With Angel Hair Pasta And Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start with 8 ounces uncooked angel hair pasta to yield 4 cups cooked pasta. Vermicelli or thin spaghetti can be used as well. Ingredients:
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (4-ounce) skinned, boned chicken breast halves |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 teaspoon grated lemon rind |
2 (9-ounce) packages frozen artichoke hearts, thawed |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup fresh lemon juice |
1/3 cup thinly sliced fresh basil leaves |
4 cups hot cooked angel hair pasta (cooked without salt or fat) |
Directions:
1. Sprinkle salt and pepper over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from skillet; set aside, and keep warm.
2. Add garlic and lemon rind to skillet; cook 30 seconds. Add artichokes, and cook, stirring constantly, 30 seconds.
3. Add chicken broth and lemon juice to skillet. Bring to a boil; return chicken to skillet. Cover, reduce heat, and simmer 8 minutes or until chicken is done. Stir in basil. Serve immediately over pasta.
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