Tuesday, June 8, 2010
Thank you for requesting this recipe and sorry I forgot to post it in the first place!
Prep time: 20 min. Cook time: 45 min.
4 chicken breasts, butterflied open
8 ounce(s) of Spinach and Artichokes Phiadelphia Cream Cheese
8 ounce(s) of regular Philadelphia Cream cheese
1/2 sweet onion, thinly sliced
1 clove garlic, minced
1/2 lemon, zested
1/2 cup(s) of white wine
1 handful fresh parsley, chopped
1 box angel hair pasta
6 slices of lemon, for garnish (optional)
3 tbsp. of olive oil
1 can drained, quartered artichokes
Start off by getting your water on to boil for the pasta.
Heat up a large skillet over medium high heat. Take each chicken breast and butterfly open, to make it half the thickness. Season with salt and pepper. Add olive oil to pan and sear off chicken until chicken is nice golden brown on each side but is not cooked through. Remove from pan and set aside while you make the sauce.
Lower your heat in the same pan. Add onions and garlic. Let cook for 3-4 minutes, until soft and golden.
Add artichokes and lemon zest. Next mix in both cream cheeses, incorporate well, then add white wine. Nestle your chicken breasts into the sauce, cover and let cook for 30 minutes.
Make sure you set your pan to low after you add chicken and cover. You just want a little bit of bubbling.
If your sauce is looking a little thick during the cooking process, just add a ladle of the pasta water to thin it down.
During the last 6-7 minutes of cooking your chicken, drop your pasta into the salted boiling water for approx. 6-7 minutes, or until al dente. Drain and toss with olive oil.
To plate, set a nice mound of angel hair pasta on the side of the plate. Take a chicken breast and stack it up against the pasta. Top with sauce and parsley. Garnish with lemon twist.