Chicken and Lemon Broccoli Alfredo

 

4 small skinless, boneless chicken breast halves

Salt and pepper

8 oz mushrooms, halved

1 tbsp olive or cooking oil

1 lemon

3 cups fresh broccoli florets

1 (10 oz) container refrigerated light Alfredo pasta sauce

 

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

Meanwhile, shred 2 tsp lemon peel; set aside.

Slice lemon.

Add broccoli and lemon slices to the skillet. Cover and cook 8 minutes or until chicken is done.

Place chicken and vegetables on a serving plate. Add alfredo sauce to skillet; heat through.

Serve with chicken. Garnish with lemon peel and pepper.

 

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