Ingredients

• 4  small skinless, boneless chicken breast halves
•   Salt and pepper
• 8  oz. mushrooms, halved
• 1  Tbsp. olive or cooking oil
• 1  lemon
• 3  cups fresh broccoli florets
• 1  10-oz. container refrigerated light Alfredo pasta sauce

Directions

1. Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

2. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).

3. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.