Chicken and Asparagus
This chicken and asparagus recipe is the perfect weeknight dinner. It's easy to make all in one skillet, cooked in a flavorful, garlicky sauce with basil and tender asparagus spears.
Servings: 4
Equipment
Ingredients
FOR THE CHICKEN
- 2 tablespoons olive oil
- 8 skinless boneless chicken thighs
- salt and freshly ground black pepper to taste
- ½ tablespoon dried basil
FOR THE CREAM SAUCE
- 12 ounces low fat evaporated milk
- 1½ tablespoons all-purpose flour
- 1 tablespoon garlic paste or to taste
- 1 tablespoon dried basil or to taste
- salt and freshly ground black pepper to taste
- 1 pound fresh asparagus stalks cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
- parsley, for garnish
Instructions
- Cook the chicken. Heat olive oil over medium heat in a large nonstick skillet. Season the chicken with the salt, pepper, and dried basil. Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.
- Finish cooking the chicken thighs. Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.
- Make the sauce. Combine evaporated milk, flour, garlic paste, dried basil, salt, and pepper in a mixing bowl; whisk until well combined. Add it to the hot skillet and bring it to a boil.
- Add the asparagus and chicken. Stir in the asparagus, return the chicken to the pan, and lower the heat to a simmer. Cover and cook for 4 minutes or until the asparagus is tender and the chicken is heated through.
- Finish and serve. Remove from heat. Garnish with parsley and serve.
Nutrition
Serving: 2thighs + Asparagus | Calories: 443kcal | Carbohydrates: 17g | Protein: 53g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 229mg | Sodium: 305mg | Potassium: 840mg | Fiber: 3g | Sugar: 11g | Vitamin A: 929IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 6mg
