Easy Chicken And Asparagus Recipes

CHICKEN AND ASPARAGUS

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

SAUCY CHICKEN AND ASPARAGUS

Steps:

• If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

EASY CHICKEN AND ASPARAGUS

Steps:

• Heat olive oil in a large pan.
• Season chicken with salt and pepper, and brown on both sides, about 4 minutes each side.
• Pour white wine over chicken and add asparagus. Season vegitables with more salt and pepper if desired.
• Reduce heat to simmer and cover.
• Cook until chicken juices run clear, and vegitables are tender-crisp, about 20 minutes depending on the thickness of the chicken.

STIR-FRIED CHICKEN WITH ASPARAGUS

Steps:

• Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
• Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

ASPARAGUS CHICKEN

Steps:

• Cut chicken into bite sized pieces.
• Sprinkle chicken with pepper.
• Cook chicken in hot oil till white, about 10 minutes then drain.
• Put asparagus in medium sized baking dish.
• Mix soup, lemon juice, mayo and chicken and pour onto asparagus.
• Top with cheese.
• Cover and bake at 375°F for 30 minutes or untill bubbly.

ASPARAGUS CHICKEN

Steps:

• Slice chicken in thin strips. Heat 4 tbsp of oil in large pan. Stir in chicken and saute until chicken is thoroughly cooked and no longer pink. Remove and keep warm.
• Split asparagus lengthwise, then cut into 1 1/2 inch lengths.
• Heat remaining 2 tbsp vegetable oil in same pan. Stir in asparagus and onions. Saute 2 minutes. Stir in chicken, mushrooms & liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. Simmer 3 minutes.
• Mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. Cook, stirring constantly until mixture thickens and boils 3 minutes. Serve over rice.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.