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Springtime Chicken Skillet

Blogger Angie McGowan of Eclectic Recipes shares an easy and healthy 30-minute dinner idea perfect for spring.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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 information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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