Lemon Chicken With Angel Hair Pasta And Artichokes

Ingredients

• 4 cups angel hair pasta hot cooked ( without salt or fat)
• 0.8 cup less-sodium chicken broth fat-free
• 0.3 cup basil leaves fresh thinly sliced
• 18 ounce artichoke hearts frozen thawed
• 3  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 16 ounce skinned 

Equipment

• frying pan

Directions

1. Sprinkle salt and pepper over chicken.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken; cook 3 minutes on each side or until browned.
4. Remove chicken from skillet; set aside, and keep warm.
5. Add garlic and lemon rind to skillet; cook 30 seconds.
6. Add artichokes, and cook, stirring constantly, 30 seconds.
7. 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.
8. Serve immediately over pasta.