Lemon Asparagus Chicken

Course : Chicken
Serves: 4
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1 tablespoon vegetable oil
4 medium 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

Preparation / Directions:

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.


Nutritional Information:

185 Calories (kcal); 6g Total Fat; (29% calories from fat); 28g Protein; 3g Carbohydrate; 72mg Cholesterol; 284mg Sodium

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