Light Alfredo pasta sauce dresses up simple stovetop chicken and mushrooms. Broccoli cooked with fresh slices of lemon makes an easy (and healthful) side dish.

• 4 small skinless, boneless chicken breast halves
• Salt and pepper
• 8 ounces mushrooms, halved
• 1 Tablespoon olive or cooking oil
• 1 lemon
• 3 cups fresh broccoli florets
• 1 10-ounces container refrigerated light Alfredo pasta sauce

1. Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
2. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
3. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper.

Makes 4 servings.