4 small skinless, boneless chicken breast halves (about 1 pound)
Salt and ground black pepper
1 tablespoon olive oil
8 ounces fresh mushrooms, halved
3 cups fresh broccoli florets
1 (10 ounce) container refrigerated light Alfredo sauce
1. Sprinkle chicken lightly with salt and pepper.
2. In a large skillet heat oil over medium heat. Add chicken and mushrooms to skillet; cook for 4 minutes, turning chicken once.
3. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add lemon slices and broccoli to skillet; cook, covered, about 8 minutes, or until chicken is no longer pink (170°F).
4. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Sprinkle with lemon peel and pepper.
Total Fat 12g
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