Looking for a quick and healthy dinner idea?Looking for a quick and healthy dinner idea?
Yield: Serves 4
Chicken-Veggie Mixture
2 lb boneless skinless chicken breasts, cut into 2- to 3-inch strips
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup chopped fresh asparagus spears
1/2 cup shelled fresh fava beans or drained Progresso™ fava beans (from 19-oz can)
1/4 cup Progresso™ chicken broth (from 32-oz carton)
2 cups chopped radicchio
Mint Pesto
1 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup fresh mint leaves
1 medium shallot
3 tablespoons fresh lemon juice
1/2 cup olive oil
Heat 10- to 12-inch skillet over medium heat. Sprinkle chicken strips with salt and pepper. Drizzle skillet with 2 tablespoons olive oil. Add chicken; cook until browned on 1 side. Turn chicken; add asparagus, fava beans and broth. Cook until chicken is no longer pink in center and asparagus is crisp-tender.
Meanwhile, in food processor, place all Mint Pesto ingredients except olive oil. Cover; process with on/off pulses until combined. While processor is running, pour 1/2 cup olive oil in steady stream, processing until mixture resembles pesto.
Pour Chicken-Veggie Mixture into large serving bowl. Add radicchio and Mint Pesto; toss well to combine. Serve immediately.
