Lemon Chicken With Angel Hair Pasta And Artichokes

Oxmoor House
Start with 8 ounces uncooked angel hair pasta to yield 4 cups cooked pasta. Vermicelli or thin spaghetti can be used as well.
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 3/4 cup artichoke mixture)


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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)


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.

Created date

April 2008

Nutritional Information

Calories 426
Caloriesfromfat 13 %
Fat 6.3 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 37.2 g
Carbohydrate 54.9 g
Fiber 2.6 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 286 mg
Calcium 0.0 mg