Lemon Chicken With Angel Hair Pasta And Artichokes

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Oxmoor House


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1/4 teaspoon salt

1/4 teaspoon pepper

4 (4-ounce) skinned, boned chicken breast halves

1 tablespoon olive oil

3 garlic cloves, minced

1 teaspoon grated lemon rind

2 (9-ounce) packages frozen artichoke hearts, thawed

3/4 cup fat-free, less-sodium chicken broth

1/4 cup fresh lemon juice

1/3 cup thinly sliced fresh basil leaves

4 cups hot cooked angel hair pasta (cooked without salt or fat)

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