3/4
cup Progresso™ chicken broth (from 32-oz carton)
Grated peel of 1 medium lemon (2 to 3 teaspoons)
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Steps
1
Cook linguine as directed on package. Meanwhile, sprinkle chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat until melted.
2
Cook chicken in butter 5 to 7 minutes, stirring occasionally. Add onions, garlic, roasted peppers and asparagus; cook 2 to 3 minutes longer, stirring occasionally, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in broth and remaining 1 tablespoon butter; cook until butter is melted.
3
Drain linguine. Serve chicken mixture over linguine. Sprinkle lemon peel over each serving.
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If you’re not in the mood for pasta, try serving the chicken mixture over your favorite variety of rice.
When grating the lemon peel, be careful to avoid the pith—the soft white layer between the peel and flesh of the fruit—as it can be bitter.
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