Lemon Chicken With Angel Hair Pasta And Artichokes

Start with 8 ounces uncooked angel hair pasta to yield 4 cups cooked pasta. Vermicelli or thin spaghetti can be used as well.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 426
  • Calories from fat: 13%
  • Fat: 6.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 37.2g
  • Carbohydrate: 54.9g
  • Fiber: 2.6g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 286mg
  • Calcium: 0.0mg

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)

Preparation

  1. 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. 2. Add garlic and lemon rind to skillet; cook 30 seconds. Add artichokes, and cook, stirring constantly, 30 seconds.
  3. 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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