Lemon-Pesto Chicken

Lemon-Pesto Chicken
2 tablespoons olive oil
1 pound boneless, chicken breasts cut into pieces
2 tablespoons lemon juice
1-1/2 cup milk
1 package creamy pesto sauce mix
1/2 cup grated parmesan cheese
8 ounces of your favorite pasta, cooked and drained

• heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally
• stir in lemon juice and cook 1 minute
• stir in milk and creamy pesto sauce mix and bring to a boil
• stir in cheese
• reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes.
• toss sauce with hot pasta

SURVEY SAYS:  It's a keeper!  Sean even said he thinks it may be the best recipe I've ever made!  It was easy, too:)  I also sauteed mushrooms and fresh green beans as the sides.