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)

INGREDIENTS:

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

INSTRUCTIONS:

1. Heat a large skillet over medium-high heat. Add olive oil, chicken, and onion to pan and cook until chicken begins to brown.
2. Add garlic cloves and mushrooms, and cook a few minutes more.
3. Add asparagus and sun-dried tomatoes, and cook until asparagus is bright green but not smooshy.
4. Crack some freshly ground pepper over the top, and let each person add sea salt if needed.