Monday, March 26, 2007
2 Tbsp Olive oil
1 lb boneless, skinless chicken breast, cut into strips
2 Tbsp lemon juice
1-1/2 c milk
1 package of Creamy Pesto Sauce
1/2 c grated Parmesan cheese
8 oz of your favorite pasta
Heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally. Stir in lemon juice and cook 1 minute. Stir in Creamy Pesto sauce mix and bring to boil. Stir in cheese.
Reduce heat and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta.
I don't know how to make the picture show nicely. This one looks like a ball of pasta. Maybe I should have separate it with a fork first before taking a picture. Oh well, I'll do it next time.