Chicken Piccata

1 1/4 lb chicken breast
2 tbsp olive oil
1 1/2 tbsp Lemon Pepper
3 cans chicken broth
1/2 onion
12 oz angel hair pasta
1 lemon
2 oz cream cheese, softened
chopped parsley and fresh parmesan

(Normally calls for capers and artichoke hearts but I leave them out.)

Cut chicken and combine with 1 tbsp olive oil and lemon pepper.  Heat the other tbsp of olive oil in skillet and add chicken mixture.

Bring broth to a boil.  Cook onion.  Combine broth, onion and pasta and cook until pasta is done.

Zest lemon to measure 1tbsp.  Juice lemon to measure 2 tbsp.  Add zest, juice, and cream cheese to skillet.  Stire until cream cheese is fully incorporated.  Add chicken.  Cook 2 mintures.