Delicious skillet dinner made with linguine served with chicken mixture and vegetables – a dish that can be ready in 25 minutes.
oz uncooked linguine
lb boneless skinless chicken breasts, cut into bite-size pieces
medium green onions, chopped (2 tablespoons)
cloves garlic, finely chopped
cup finely chopped drained roasted red peppers (from 7-oz jar)
lb fresh thin asparagus spears, trimmed, cut into 2-inch pieces
cup Progresso™ chicken broth (from 32-oz carton)
Grated peel of 1 medium lemon (2 to 3 teaspoons)
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.
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.
Drain linguine. Serve chicken mixture over linguine. Sprinkle lemon peel over each serving.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.