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

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