By Angela McGowan
Looking for a quick and healthy dinner idea?Looking for a quick and healthy dinner idea?
Yield: Serves 4
Springtime Chicken Skillet
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
Directions:
- 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.
- 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.
- Pour Chicken-Veggie Mixture into large serving bowl. Add radicchio and Mint Pesto; toss well to combine. Serve immediately.
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