CHICKEN/ASPARAGUS PASTA SUPPER
I've used this recipe for years as a side dish for family gatherings and potluck suppers. At home, though, we make an entire meal of it...my family can't seem to get enough!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside. , Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 minutes. set aside., For sauce, melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper. , Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti.
Nutrition Facts : Calories 401 calories, Fat 13g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 384mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.
CHICKEN AND ASPARAGUS SKILLET SUPPER
Make and share this Chicken and Asparagus Skillet Supper recipe from Food.com.
Provided by ChefRicho
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
- In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
- Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
- Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.
Nutrition Facts : Calories 235.4, Fat 7.7, SaturatedFat 2.1, Cholesterol 81, Sodium 558.8, Carbohydrate 9.7, Fiber 2.9, Sugar 2.9, Protein 31.9
CHICKEN AND ASPARAGUS SKILLET SUPPER
Steps:
- 1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F). 2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
CHICKEN AND ASPARAGUS SKILLET SUPPER
This is good to make during the summer when the freshest asparagus and squash are available at the market.
Provided by TasteTester
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink (180 degrees F).
- Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.
Nutrition Facts : Calories 281.4, Fat 13.6, SaturatedFat 4.1, Cholesterol 126.1, Sodium 374.6, Carbohydrate 7, Fiber 3, Sugar 2.6, Protein 33
CHICKEN AND ASPARAGUS - ONE SKILLET
I looked in my fridge and pantry and made up this recipe. I'm sure there are others similar as the ingredients are so common. But, to me... it is DELICIOUS and light!
Provided by SparkleKristy
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat pan on medium heat (5.5). Add oil and swirl. Brown onions for about 8 minutes. Remove from pan and reserve.
- In the same pan, brown chicken breast (cook it almost all the way through). Deglaze with the lemon juice. Add asparagus stems. Cover and cook until almost done then add tips and water chestnuts. Return cover.
- From time to time, you may have to spash some chicken stock in the pan.
- Add 1 cup minute rice. Toss. Add 1 - 1/4 cup chicken stock. Toss and pat mixture down, even in the pan. Cover. Bring to a boil then remove from heat.
- Allow to stand for 5 minutes with the lid on to cook the rice, before serving.
Nutrition Facts : Calories 507.8, Fat 20.6, SaturatedFat 5.4, Cholesterol 111.2, Sodium 239.3, Carbohydrate 37.2, Fiber 4.7, Sugar 5.3, Protein 42.9
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