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Lemon Asparagus Chicken


Serving Size : 4

1 tablespoon vegetable oil
4 skinless boneless chicken breast halves
1 can cream of asparagus soup, condensed, 10 3/4 ounces
1/4 cup milk
1 tablespoon lemon juice
4 cups hot cooked linguine, 8 ounces dry

In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat. In same skillet, combine soup, milk, lemon juice and black pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with linguine. Garnish with lemon slices and asparagus, if desired.




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