Lemon Chicken Piccata Pasta

I got this creamy and lemony pasta dish from the Pampered Chef Main Dishes cookbook.

Ingredients:

1 ¼ lbs boneless, skinless chicken breasts

2 tbsp olive oil, divided

1 ½ tbsp Lemon Pepper rub/seasoning

3 cans (14.5oz each) reduced-sodium chicken broth

½ medium onion

12 oz uncooked angel hair pasta

1 lemon

2 ox cream cheese, softened

1 can (14 oz) quartered artichoke hearts in water, drained

¼ cup (50ml) capers, drained and rinsed

Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Directions:

1. Cut chicken into 1-in. pieces.  Place into a mixing bowl along with 1 tbsp of oil and the rub/season, and toss to coat.   Heat remaining oil in a 12 inch skillet over medium-high heat.  Add chicken to skillet and cook until it is golden brown.  Remove chicken from skillet and set aside.
2. Pour broth into a sauce pan and heat until it comes to a boil.
3. Chop onion into small pieces and add to skillet, cooking 20-25 seconds until it is fragrant.
4. Carefully add the broth and pasta to the skillet; cook uncovered 7-8 minutes or until pasta is tender, stirring occasionally.
5. Zest lemon to measure 1 tbsp.  Juice lemon to measure 2 tbsp (30ml).  Add zest, juice and cream cheese to skillet and stir until the cream cheese is fully incorporated.
6. Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes until heated through.
7. Remove skillet from heat and stir in capers.  Garnish with parsley and Parmesan cheese if desired.