CHICKEN AND ASPARAGUS
With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
GROUND CHICKEN WITH ASPARAGUS
Quick, low-fat, tasty and very good for you! This is something I just threw together out of nowhere. I used low-fat Cream of Chicken Soup, so the saturated fat can be even lower than what the Nutrition Facts shows on here.
Provided by Snuggly Girl007
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lightly brown the chicken breast, diced pepper (I used Anahiem) and diced onion in basil olive oil. Add salt and ground peppercorn (black, pink and green) to taste. Should take about 15 minutes on low medium heat.
- Separately warm asparagus. Separately warm Cream of Chicken Soup (DO NOT ADD WATER OR MILK).
- When chicken is done, place in cassarole type dish, place asparagus very prettily on top, drizzle with the Cream of Chicken soup on top (you can use a spoon to do this) and ENJOY!
Nutrition Facts : Calories 465.6, Fat 16.2, SaturatedFat 4.4, Cholesterol 171.1, Sodium 1200.4, Carbohydrate 23.2, Fiber 4.3, Sugar 5.5, Protein 57.2
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
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- Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
- Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
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- Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
- Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
- Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.
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