Lemon Pesto Chicken
"This is a very easy, delicious recipe that will make him think you spent hours in the kitchen!"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 boneless chicken breasts, cut in strips
- 1 1⁄2 cups soymilk
- 2 tablespoons lemon juice
- 1 (4 ounce) jar marinated artichoke hearts
- 1 (1 ounce) package knorr creamy pesto sauce mix
- 2 cups dry fettuccine, prepared as directed
directions
- Place deep non-stick skillet over medium heat, add olive oil.
- When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
- In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
- Add the lemon juice and artichoke hearts.
- Let simmer over low heat about 5 minutes.
- Serve over the hot fettuccini noodles.
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Reviews
-
My husband and I enjoyed this but our picky kids didn't - go figure! I added a can of drained diced tomatoes, but that made it look very unappetizing. Next time, if I want more veggies, I will sprinkle the tomatoes on top just before serving but this was quick, easy and tasty without heating up my kitchen. I also used less than 2 T lemon juice. I would recommend starting with 1T and tasting it. I will make this again and cook a frozen pizza for the kids! Thanks for posting. PS - Also used reg milk. -
Well I didn't make this recipe exactly. I did follow the recipe on the back of the creamy pesto packet and thought it was really good. The only differences were; the milk wasn't soy and no artichoke hearts, we also made ours with penne pasta. My hubby did say that he thought it would be outstanding with artichoke hearts and sun dried tomatoes. My toddlers goobled it down. One of our new favorites!
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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