Ingredients
2
lb boneless skinless chicken breasts, cut into 2- to 3-inch strips
1
teaspoon salt
1
teaspoon freshly ground black pepper
2
tablespoons olive oil
1
cup chopped fresh asparagus spears
1/2
cup shelled fresh fava beans or drained Progresso™ fava beans (from 19-oz can)
1/4
cup Progresso™ chicken broth (from 32-oz carton)
2
cups chopped radicchio
1
cup chopped fresh Italian (flat-leaf) parsley
1/2
cup fresh mint leaves
1
medium shallot
3
tablespoons fresh lemon juice
1/2
cup olive oil
Preparation
Heat 10- to 12-inch skillet over medium heat. Sprinkle chicken strips with salt and pepper. Drizzle skillet with 2 tablespoons olive oil. Add chicken; cook until browned on 1 side. Turn chicken; add asparagus, fava beans and broth. Cook until chicken is no longer pink in center and asparagus is crisp-tender.
Meanwhile, in food processor, place all Mint Pesto ingredients except olive oil. Cover; process with on/off pulses until combined. While processor is running, pour 1/2 cup olive oil in steady stream, processing until mixture resembles pesto.
Pour Chicken-Veggie Mixture into large serving bowl. Add radicchio and Mint Pesto; toss well to combine. Serve immediately.
