One-Pot Chicken Piccata Pasta
Servings: 6

1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
8 oz uncooked spaghetti (from 16-oz box), broken in half
1/4 cup capers, drained
1/2 cup heavy whipping cream
Chopped Italian (flat-leaf) parsley, if desired

In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.

Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.

Tip
If desired, serve your chicken piccata pasta with additional grated lemon peel or thin lemon slices.

Tip
Serve immediately, as the sauce will begin to absorb into the spaghetti as the noodles cool.