Monday, March 26, 2007

Lemon-Pesto Chicken



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.