Chicken with Asparagus and Sun-dried Tomatoes
Servings 2
Ingredients
- ⅔ lb boneless , skinless free-range organic chicken breasts, cut into small chunks
- 1 TB extra-virgin olive oil
- ½ onion , chopped
- 4 garlic cloves , minced
- 1 bunch asparagus , trimmed and cut into 1-inch pieces
- 10 cremini/ baby bella mushrooms , trimmed, wiped and cut into quarters (substitute for any kind of mushroom)
- 2 TB sun-dried tomatoes in oil , chopped
- Sea salt and freshly ground pepper
Instructions
- Heat a large skillet over medium-high heat. Add olive oil, chicken and onion to pan and sauté for 5-6 minutes, or until chicken begins to brown.
- Next, add garlic cloves & mushrooms and cook a few minutes more, tossing occasionally. Add asparagus & sun-dried tomatoes and cook until asparagus is bright green and still crisp, about 3-4 minutes.
- Crack some freshly ground pepper over the top and serve.
Notes
Note: Make this dish vegetarian by skipping the chicken and replacing it with 1 cup cooked chickpeas, kidney beans, or white beans.