I set out looking to make something with chicken and a veggie yesterday. The asparagus looked lovely at the store so I couldn’t resist; but this would be delicious with broccoli, green beans, or any of your favorite vegetables. I served it over the mushroom rice I posted yesterday but even just plain rice will be lovely as this had a nice flavor from the chicken stock and mushrooms.
Chicken Mushrooms and Asparagus
- 1 Tbs olive oil
- 8 o.z. sliced mushrooms
- salt, pepper, and crushed red pepper if desired
- 1 cup chicken stock
- 2 cups cooked chicken
- 2 cups fresh asparagus ~ cut into bite sized pieces
In large skillet heat olive oil over medium to medium high heat. Add mushrooms and season with salt and pepper (and crushed red pepper if desired). Saute mushrooms for about 5 minutes until tender and starting to brown a bit. Add chicken stock and simmer for about 5 minutes. Stir in cooked chicken and heat through. Add asparagus and cook for about 4 – 5 more minute or until desired tenderness. Serve with rice if desired.
Enjoy ~ Kimberly