Quick and Easy Chicken Noodle and Asparagus

I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes.  This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.

DSCN3499 (640x480)

  • 2 cups uncooked egg noodles
  • 1 large boneless chicken breast – diced or sliced
  • 1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
  • salt, pepper and a bit of cayenne if desired
  • 2 cloves garlic minced
  • 1/2 pound fresh asparagus
  • juice of half a lemon and some zest if desired

Cook noodles according to package directions.  In skillet heat oil, add chicken breast.  Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through.  Add asparagus to skillet and cook a few minutes or until asparagus is tender.  Stir in garlic, lemon and egg noodles; heat and serve.

Enjoy ~ Kimberly

Chicken Mushrooms and Asparagus

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

Chicken, Asparagus, and Mushroom Stuffed Tortillas

I’d actually set out to make quesadillas today but as started cooking I decided to just roll up the overstuffed shells for ease of eating.  I really liked the combination of asparagus and mushrooms.  I was trying to think of something different from the usual peppers and onions; I think this worked very well.  I made mine on the spicy side using jalapeno and spicy salsa; these would be great on the mild side too!

Chicken, Asparagus, and Mushroom Stuffed Tortillas

  • 1 chicken breast
  • 2 tsp crushed cumin
  • 1 tsp salt
  • fresh ground black pepper
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 1 jalapeno minced ~ if desired
  • 1/2 cup salsa ~ choose your favorite
  • 6 small flour tortilla shells
  • 1 cup shredded cheese ~ cheddar works well

In skillet heat olive oil over medium heat.  Add diced chicken and season with cumin, salt and pepper; cook for about 4 minutes.  Add mushrooms, asparagus, and jalapeno. Cook  3-4 more minutes until meat is cooked through and mushrooms are tender.  Stir in salsa and simmer for an additional 2 – 3 minutes.  Spread tortilla shells on large baking sheet.

Divide cheese among shells.  Top each shell with chicken mixture (about 1/4 cup per shell).

Roll up and secure with toothpick.  Bake at 425 degrees for about 7 minutes. Serve with sour cream and extra salsa if desired.

Enjoy ~ Kimberly

Bow-tie Pasta with Chicken and Tomato Sauce

I decided I needed to clean up some leftovers and thought I would start with the extra pizza sauce I had made.  Any tomato sauce will work; I just happened to have the extra sauce from the pizza.  I choose to use asparagus, chicken and mushrooms; but broccoli instead of asparagus or sausage in place of the chicken would be great too.

Bow-tie Pasta with Chicken and Tomato Sauce

  • 2 cups uncooked bow-tie pasta; any shape will work
  • 1 boneless chicken breast – sliced
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 2 garlic cloves minced
  • 2 cups sauce

Cook pasta according to package directions.  In medium skillet heat a little olive oil.  Add chicken sliced and cook for 3-4 minutes.  Flip pieces of chicken over and add mushrooms, asparagus, and garlic.  Continue cooking 4 – 5 more minutes until mushrooms are tender and chicken is cooked through.  Stir in sauce and cooked pasta.  Pour into oiled baking dish, sprinkle with some fresh grated parmesan, and bake at 375 degrees for 15 – 20 minutes.  Add additional parmesan if desired just before serving.

Enjoy ~ Kimberly

Lemon Shrimp and Asparagus Pasta ~ yes, another pasta and goat cheese recipe

I know I have posted a couple of recipes with variations of goat cheese and pasta but it is one of my favorite go-to pasta combinations. I’d hate to deprive all of my readers of yet another tasty dish so here we go again! I loved the way this came out.  I think the only change I will make next time is the size of the asparagus; I cut the asparagus into little 1/4 – 1/2 inch pieces but I think next time I will leave it larger so it’s easier get a piece or two in every bite.

Lemon Shrimp and Asparagus Pasta

  • 8 o.z. angel hair pasta
  • 1 pound large shrimp ~ peeled
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 8 o.z. asparagus
  • 4 Tbs butter
  • 1 lemon ~ zest and juice
  • 3 o.z. goat cheese

Cook pasta according to package directions.  Melt 2 Tbs butter over medium high heat in large skillet add shrimp, salt, pepper, crushed red pepper, and asparagus; cook 4-5 minutes until shrimp is cooked through.  Add remaining 2 Tbs butter, lemon zest, and lemon juice.  Toss with cooked pasta sprinkle with crumbled goat cheese just before serving.

Enjoy ~ Kimberly

Baked Ham and Asparagus Frittata

Ok, so the asparagus will likely turn up in a few recipes this month.  Not a problem for me; I love asparagus.  If you prefer broccoli or zucchini could be used for this recipe as well.  I learned how to make baked frittatas from a gal I used to work with.  We worked out her recipes to make giant batches for breakfast parties but today I decided to make a small one for me and Charles.

Baked Ham and Asparagus Frittata

  • 1/4 cup diced ham
  • 1/4 cup sliced asparagus
  • 1 egg
  • 1/4 cup heavy cream
  • dash black pepper
  • 1 o.z. cream cheese
  • 1/4 cheddar cheese

In buttered small baking dish layer ham and asparagus.

Lightly beat egg and add cream to egg mixing well. Pour over top of ham and asparagus.

Next add cream cheese.  I smashed the cream cheese between my fingers to spread over top.

Sprinkle with cheese.

Bake at 350 degrees for about 40 – 45 minutes.

Enjoy ~ Kimberly

Asparagus – fresh from the garden

I love spring.  The asparagus has sprung and the flowers are blooming.  We planted asparagus a few years ago and it is taking off like crazy.

We have three different varieties.  I like them all.  The purple is pretty; can’t say it tastes different but it is a lovely color raw and still pretty when cooked.

I just did a quick saute today.  About 5 minutes over medium heat with a tablespoon butter and a clove of minced garlic.  We like a bit of crunch so cook longer if you prefer more tender asparagus.

Enjoy ~ Kimberly