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Springtime Chicken Skillet

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Enjoy the best flavors of spring with this veggie-tastic recipe. Ready in just 30 minutes, it gets a flavor boost from the vibrant mint pesto sauce.
By Angie McGowan
Updated Apr 29, 2012
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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
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure not to add the radicchio in the skillet. It’s best to add it at the end so it retains its crunch.
  • tip 2
    Shelled fresh sweet (green) peas can be substituted for the fava beans in this recipe.
  • tip 3
    Lamb or pork tenderloin would also work very well in this recipe.

Nutrition

Nutrition Facts are not available for this recipe
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