QUICK CHICKEN SCAMPI
Ingredients
- 8 oz linguine pasta uncooked
- 1 1/4 lb. chicken breasts skinless & boneless, cut into bite-size pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs. butter
- 2 medium green onions chopped (2 tbs)
- 2 cloves garlic finely chopped
- 1/4 cup roasted red peppers finely chopped (from 7 oz jar)
- 1/2 lb. asparagus spears, fresh thin, trimmed and cut into 2-inch pieces
- 3/4 cup chicken broth (from 32 oz carton)
- lemon peel from 1 medium lemon, grated (2 to 3 tsp)
Instructions
- 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.
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