Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 4 skinless boneless chicken breast halves

  3. 1 can cream of asparagus soup -- condensed,

  4. 10 3/4 -- ounces 1/4 cup milk

  5. 1 tablespoon lemon juice

  6. 4 cups hot cooked linguine --

  7. 8 ounces dry

Instructions Jump to Ingredients ↑

  1. Preparation : 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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