Chicken and Lemon-Broccoli Alfredo


4 small skinless, boneless chicken breast halves

Salt and pepper

8 ounces mushrooms, halved

1 tablespoon olive or cooking oil

1 lemon

3 cups fresh broccoli florets

1-10 ounce container refrigerated light Alfredo pasta sauce


Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).

Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.

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