Lemon Pesto Chicken

READY IN: 25mins
Recipe by Stoblogger

This is a very easy, delicious recipe that will make him think you spent hours in the kitchen!

Top Review by Tamaretta

My husband and I enjoyed this but our picky kids didn't - go figure! I added a can of drained diced tomatoes, but that made it look very unappetizing. Next time, if I want more veggies, I will sprinkle the tomatoes on top just before serving but this was quick, easy and tasty without heating up my kitchen. I also used less than 2 T lemon juice. I would recommend starting with 1T and tasting it. I will make this again and cook a frozen pizza for the kids! Thanks for posting. PS - Also used reg milk.

Ingredients Nutrition


  1. Place deep non-stick skillet over medium heat, add olive oil.
  2. When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
  3. In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
  4. Add the lemon juice and artichoke hearts.
  5. Let simmer over low heat about 5 minutes.
  6. Serve over the hot fettuccini noodles.

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