lemon chicken & broccoli alfredo

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen broccoli florets
• 1 (16 ounce) package uncooked rotini
• olive oil cooking spray
• 1 1/4 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 tablespoon extra virgin olive oil
• 1 (16 ounce) jar ragu® classic alfredo sauce
• 1 1/2 lemon zest
• 1/4 cup fresh lemon juice
• parmesan cheese, for serving (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• cook broccoli florets and rotini according to package directions. set aside.
• spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken.
• heat 1 tablespoon olive oil in large skillet over medium high heat. cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees f). remove chicken from skillet; cut into cubes and keep warm.
• wipe out skillet and return it to stove. stir together ragu® classic alfredo sauce, lemon zest, and lemon juice in skillet. heat over medium-low heat until warmed through, stirring occasionally. add pasta, broccoli, and chicken to skillet, and stir to combine. cook until heated through.
• serve with grated parmesan cheese, if desired.