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Lemon Chicken With Angel Hair Pasta And Artichokes

Yield 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 3/4 cup artichoke mixture)
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)

Nutrition 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

How to Make It

  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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