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Prep 30min
Total30min
Servings4
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Ingredients
Chicken-Veggie Mixture
2
lb boneless skinless chicken breasts, cut into 2- to 3-inch strips
1
teaspoon salt
1
teaspoon freshly ground black pepper
2
tablespoons olive oil
1
cup chopped fresh asparagus spears
1/2
cup shelled fresh fava beans or drained Progresso™ fava beans (from 19-oz can)
1/4
cup Progresso™ chicken broth (from 32-oz carton)
2
cups chopped radicchio
Mint Pesto
1
cup chopped fresh Italian (flat-leaf) parsley
1/2
cup fresh mint leaves
1
medium shallot
3
tablespoons fresh lemon juice
1/2
cup olive oil
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Steps
1
Heat 10- to 12-inch skillet over medium heat. Sprinkle chicken strips with salt and pepper. Drizzle skillet with 2 tablespoons olive oil. Add chicken; cook until browned on 1 side. Turn chicken; add asparagus, fava beans and broth. Cook until chicken is no longer pink in center and asparagus is crisp-tender.
2
Meanwhile, in food processor, place all Mint Pesto ingredients except olive oil. Cover; process with on/off pulses until combined. While processor is running, pour 1/2 cup olive oil in steady stream, processing until mixture resembles pesto.
3
Pour Chicken-Veggie Mixture into large serving bowl. Add radicchio and Mint Pesto; toss well to combine. Serve immediately.
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Be sure not to add the radicchio in the skillet. It’s best to add it at the end so it retains its crunch.
Shelled fresh sweet (green) peas can be substituted for the fava beans in this recipe.
Lamb or pork tenderloin would also work very well in this recipe.
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Nutrition Facts are not available for this recipe
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