Skillet chicken with asparagus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless, skinless half- |
| Chicken breasts (4 ea) | ||
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Sesame oil |
| 1 | cup | PLUS ... |
| 2 | tablespoons | Chicken broth |
| 1 | medium | Onion, sliced |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Chopped fresh dill -OR- |
| 1 | teaspoon | Dried dill weed |
| 1 | pounds | Fresh asparagus |
| 1 | tablespoon | Cornstarch |
| 2 | ounces | Jar sliced pimentos, drained |
| 1 | cup | Dry orzo (rice-shaped pasta) |
| Cooked -OR- | ||
| 3 | cups | Cooked orzo |
Directions
Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika. In a large, nonstick skillet sprayed with non-stick cooking spray, heat oils. Quickly brown chicken on both sides over medium-high heat about 5 minutes. Reduce heat; add 1 c broth, onion, garlic and dill. Cover; simmer 10 to 12 minutes until chicken is tender. Meanwhile, trim asparagus spears and rinse, then cook in boiling salted water until crisp-tender, about 3 to 5 minutes. Drain and rinse under cold water. Combine cornstarch with remaining 2 T of broth; stir into chicken mixture. Add pimentos.
Cook, stirring, until sauce thickens. On serving platter, arrange chicken breasts on hot cooked pasta. Add asparagus spears to sauce in skillet; heat briefly. Serve asparagus with chicken, pasta and sauce.
Garnish with fresh dill if desired.
Per serving: 275 calories; 33 g protein; 26 g carbohydrate; 4 g fat (1 sat; 1 monounsat; 2 polyunsat); 66 mg cholesterol; 298 mg sodium; 14 percent calories from fat.
From the California Asparagus Commission.
Submitted By TERRI WOLTMON On 04-13-95