Chicken With Carrots And Asparagus Recipes

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Steps:

• Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
• Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE

Steps:

• Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
• Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

CHICKEN WITH CARROTS AND ASPARAGUS

Steps:

• Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside.
• Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter.
• Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine.
• Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.

STIR-FRIED CHICKEN WITH ASPARAGUS

Steps:

• Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
• Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

FLAMBéED CHICKEN WITH ASPARAGUS

Steps:

• Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
• Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.

LEMON-DILL CHICKEN AND RICE SOUP WITH CARROTS AND ASPARAGUS

Steps:

• In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
• Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
• Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
• Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
• Stir in the rice, dillweed, lemon juice, and green onion.
• Cook's Tip on trimming asparagus
• Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
• Nutrition Information
• (Per serving)
• Calories: 179
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 256mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 3g
• Protein: 28g
• Calcium: 50mg
• Potassium: 562mg
• Dietary Exchanges
• 1/2 starch
• 1 vegetable
• 3 very lean meat

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

CHICKEN AND ASPARAGUS ROULADES

Steps:

• Heat oven to 350 degrees. Spray a baking dish with cooking spray.
• Simmer asparagus pieces in hot water until tender, 5-7 minutes. Drain and rinse with cold water.
• Lay out the thinly sliced pieces of chicken breast and season with salt and pepper.
• Arrange slices of cheese to within 1/4 inch of the surface of the chicken.
• Divide asparagus pieces among the chicken slices. Starting at the small end begin rolling up the chicken and securing each with several toothpicks.
• Place in baking dish seam side up.
• Bake for 25-30 minutes or until cooked through. Slice if desired.

CHICKEN AND ASPARAGUS

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.