Good morning y’all! It was a plentiful weekend for asparagus at the market, so I was sure to grab a few bunches knowing that there were several new recipes I’d been wanting to try. After the refreshing soup, I thought this recipe would be perfect for a quick but healthy week night dinner. It was exactly that! The flavors were perfect together…the earthiness of the mushrooms. The tart/sweet flavor of the sundried tomatoes and the crispness of the asparagus all blended together brilliantly. This is perfect on it’s own or in our case served over a few wild mushroom ravioli. I even saved some for leftovers the next day for lunch and added fresh spinach and roasted beets. Yumm! Enjoy y’all!
Chicken with Asparagus + Sun-dried Tomatoes
(recipe courtesy of barre3)
2/3 lb chicken breast (skinless & boneless) cut into small chunks
1 tbsp olive oil
1/2 onion, chopped
4 garlic cloves, minced
1 bunch asparagus, tough ends snapped off and cut into 1-inch pieces
10 crimini mushrooms, trimmed, wiped and cut into quarters
2 tbsp sun dried tomatoes in oil, cut into small pieces
Sea salt and freshly ground pepper to season
- Heat a large skillet over medium-high heat. Add olive oil, chicken, and onion to pan and cook until chicken begins to brown.
- Add garlic cloves and mushrooms, and cook a few minutes more.
- Add asparagus and sun-dried tomatoes, and cook until asparagus is bright green but not smooshy.
- Crack some freshly ground pepper over the top, and let each person add sea salt if needed.