Chicken Asparagus Skillet
1 lb. boneless skinless chicken, cut into 1 inch cubs
1 teaspoon salt free seasoning such as Mrs. Dash (R)
1 tablespoon olive oil
1 clove garlic minced
1 bunch green onions, trimmed and sliced
8 oz. white mushrooms, sliced
1 lb. asparagus trimmed of woody ends and cut into 1 inch pieces
1, 14.5 oz. can chicken broth
1/2 dry white wine
2 cups fine no yolk egg noodles
1/4 minced fresh parsley optional
Coat chicken cubes with salt free seasoning. Set aside
In a large deep skillet, heat oil over medium heat. Saute garlic, onions and mushrooms until soft. Add asparagus and stir fry for 30 seconds. Add chicken, broth and wine. Bring to a boil over high heat. Cover, lower heat to a simmer and simmer 5 minutes or until chicken is opaque. Stir in noodles, cover and simmer 10 minutes or until noodles are cooked. Sprinkle with parsley before serving if desired. Serves 4.
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