Lemon Pesto Chicken - cooking recipe

Ingredients

2 tablespoons olive oil
4 boneless chicken breasts, cut in strips
1 1/2 cups soymilk
2 tablespoons lemon juice
1 (4 ounce) jar marinated artichoke hearts
1 (1 ounce) package knorr creamy pesto sauce mix
2 cups dry fettuccine, prepared as directed

Preparation

Place deep non-stick skillet over medium heat, add olive oil.
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.
In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
Add the lemon juice and artichoke hearts.
Let simmer over low heat about 5 minutes.
Serve over the hot fettuccini noodles.