Ingredients
8
oz uncooked linguine
1 1/4
lb boneless skinless chicken breasts, cut into bite-size pieces
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons butter
2
medium green onions, chopped (2 tablespoons)
2
cloves garlic, finely chopped
1/4
cup finely chopped drained roasted red peppers (from 7-oz jar)
1/2
lb fresh thin asparagus spears, trimmed, cut into 2-inch pieces
3/4
cup Progresso™ chicken broth (from 32-oz carton)
Grated peel of 1 medium lemon (2 to 3 teaspoons)
Preparation
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.
