Ingredients
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
Preparation
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.
