Chicken Pesto Pasta

Toss chicken with the seasoning blend. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and brown it evenly and remove it from the pan.

In the same pan, combine the broth and lemon juice and bring them to a boil, stirring to loosen the browned bits from the pan. Stir in the pasta and return it to a boil. Reduce the heat and simmer, covered, for about 10 minutes.

Add the broccoli and cook while covered for five minutes. Return the chicken to the pan and cook, covered, until the pasta is tender and the chicken is no longer pink. This will take about two to three minutes longer, stirring occasionally. Add the peas and heat through. Stir in the pesto.