|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 13mg||64%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy chicken is tasty with rice or use the pasta of your choice. Feel free to use sliced asparagus instead of peas or use another vegetable.
4 boneless, skinless chicken breast halves
1/4 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
6 ounces mushrooms, such as sliced baby portobello or button mushrooms
3/4 cup chicken broth
1 cup frozen peas, thawed
4 1/2 to 5 1/2 ounces Boursin cheese, with garlic and herbs
12 grape tomatoes, halved
1 tablespoon fresh parsley, chopped
2 cups fettuccine, for serving
Pat chicken breast halves with paper towels to dry.
Put chicken between sheets of plastic and pound gently to an even thickness. Sprinkle with salt and pepper.
In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side, or until browned and cooked through. Remove to a plate and keep warm.
Add the mushrooms to the same skillet and sauté until tender.
Add the chicken broth and thawed peas. Simmer for 1 to 2 minutes.
Stir in the Boursin cheese until well blended.
Add the chicken and tomatoes; stir to blend, cover, and heat through.
Remove from heat. Sprinkle with parsley, if desired.
Serve over hot cooked fettuccine or similar pasta.