Creamy Chicken Asparagus Braise Recipes

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CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CREAMY CHICKEN & ASPARAGUS BRAISE



Creamy chicken & asparagus braise image

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 12

1 tbsp rapeseed oil
2 skinless chicken breasts (about 150g each)
10 medium asparagus spears , each cut into 3
1 large or 2 small leeks , well washed and thickly sliced
3 celery sticks , sliced
200ml reduced-salt vegetable bouillon
140g frozen peas
1 egg yolk
4 tbsp natural bio yogurt
1 garlic clove , finely grated
⅓ small pack fresh tarragon , chopped
new potatoes , to serve (optional)

Steps:

  • Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
  • Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
  • Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN



Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

  • Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
  • Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
  • Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
  • When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
  • Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
  • Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

CREAMY GARLIC-BASIL CHICKEN WITH ASPARAGUS RECIPE - (4.3/5)



Creamy Garlic-Basil Chicken with Asparagus Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 14

FOR THE CHICKEN
2 tablespoons olive oil
8 skinless, boneless chicken thighs
salt and fresh ground pepper, to taste
1/2 tablespoon Gourmet Garden Lightly Dried Basil
FOR THE CREAM SAUCE
1 (12 ounces) can evaporated milk
1.5 tablespoons all-purpose flour
1 tablespoon Gourmet Garden Stir-In Garlic Paste, or to taste
1 tablespoon Gourmet Garden Lightly Dried Basil, or to taste
salt and fresh ground pepper, to taste
1-pound fresh asparagus, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
Gourmet Garden Lightly Dried Parsley, for garnish
Read more at http://diethood.com/creamy-garlic-basil-chicken-asparagus/#XkwCO0wimgYZe9uy.99

Steps:

  • Heat olive oil over medium heat in a large nonstick skillet. Season the chicken with the salt, pepper, and dried basil. Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned. Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside. Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined. Add the prepared sauce to the hot skillet and bring to a boil. Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer. Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through. Remove from heat. Garnish with parsley and serve.

BRAISED CHICKEN WITH WHITE ASPARAGUS AND MOREL SAUTé WITH CRèME FRAîCHE



Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche image

Provided by Suzanne Goin

Categories     Chicken     Mushroom     Onion     Braise     Marinate     High Fiber     Asparagus     Leek     Sherry     White Wine     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

6 large chicken leg-thigh pieces (about 5 1/2 pounds total)
2 tablespoons finely grated lemon peel
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh Italian parsley plus 6 sprigs
4 tablespoons (1/2 stick) butter, divided
1 tablespoon extra-virgin olive oil
1 cup sliced onion
1 cup sliced leeks (white and pale green parts only)
1/2 cup dried morels (about 3/4 ounce)
2 bay leaves
1 cup dry white wine
1/4 cup dry Sherry
4 cups low-salt chicken broth
White Asparagus, Morels, and Leeks
1/2 cup crème fraîche or sour cream

Steps:

  • Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
  • Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
  • Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
  • Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
  • Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
  • Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.

CREAMY CHICKEN-ASPARAGUS PASTA



Creamy Chicken-Asparagus Pasta image

If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/3 cup pine nuts
10 uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
1 bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
1 jar (15 oz) Alfredo pasta sauce
1/3 cup refrigerated basil pesto (from 7-oz container)
2 cups shredded cooked chicken
1/4 teaspoon salt
1/3 cup shredded Parmesan cheese
1 small tomato, chopped (1/2 cup)

Steps:

  • To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
  • Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
  • Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
  • Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.

Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

CREAMY CHICKEN AND ASPARAGUS ON TOAST



Creamy Chicken and Asparagus on Toast image

Make and share this Creamy Chicken and Asparagus on Toast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 tablespoon fresh thyme leave, chopped
3 garlic cloves, chopped
salt
fresh ground black pepper
6 tablespoons unsalted butter, softened
4 (6 ounce) boneless skinless chicken breast halves
1 French baguette
1 cup fresh flat-leaf parsley, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
1/4 cup half-and-half
1 bunch asparagus, ends trimmed off and cut into 1-inch lengths (get pencil thin asparagus)
1 cup grated gruyere cheese
2 tablespoons plain breadcrumbs
4 slices black forest ham, chopped

Steps:

  • Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
  • Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
  • Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
  • Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
  • While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
  • Dig out some of the insides of the bread and discard.
  • Push the bread open and flatten out to keep it open.
  • In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
  • Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
  • Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
  • Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
  • Whisk in the white wine, stock, and half-and-half; bring to a simmer.
  • Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
  • In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
  • Stir the remaining parsley and chopped ham into the chicken and sauce.
  • Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
  • Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.

Nutrition Facts : Calories 1058.9, Fat 50.1, SaturatedFat 21.4, Cholesterol 195.7, Sodium 1509.2, Carbohydrate 77.5, Fiber 7.6, Sugar 4.4, Protein 68.5

CHEESY CHICKEN AND ASPARAGUS



Cheesy Chicken and Asparagus image

I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was-and still is-a tolerant taste tester.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
3 green onions, sliced
1 garlic clove, minced
3 ounces cream cheese
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (10 ounces) frozen chopped asparagus or broccoli
Hot cooked rice, optional

Steps:

  • In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

Nutrition Facts :

MARSALA CREAM CHICKEN WITH ASPARAGUS



Marsala Cream Chicken with Asparagus image

I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.

Provided by Challengergurl

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package penne pasta
2 tablespoons butter
1 shallot, minced
1 cup sliced baby portabella mushrooms
1 cup bite-sized pieces fresh asparagus
¼ cup chopped sun-dried tomatoes
1 cup chicken broth
1 cup Marsala wine
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
3 tablespoons heavy whipping cream
1 tablespoon softened butter
1 tablespoon all-purpose flour
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
  • Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
  • Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 951.7 calories, Carbohydrate 60.2 g, Cholesterol 211.1 mg, Fat 41.8 g, Fiber 4.1 g, Protein 65.1 g, SaturatedFat 16.4 g, Sodium 380.4 mg, Sugar 8.4 g

CREAMY CHEESE & ASPARAGUS SOUP WITH CHICKEN



Creamy Cheese & Asparagus Soup With Chicken image

Warm and satisfying on a cold winter's night. Serve with a loaf of warm and crusty bread. Use any smooth-melting cheese you like, such as parmesan, white cheddar, monterey jack - use your imagination! But you've got to like asparagus, because that is definitely the star of this show!

Provided by DanielsWife

Categories     Chicken Breast

Time 45m

Yield 10-14 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon extra virgin olive oil
1 bunch fresh asparagus
3 garlic cloves, minced
4 tablespoons butter
1/3 cup all-purpose flour
8 cups chicken stock
1/2 cup half-and-half or 1/2 cup cream
8 ounces shredded cheese
1 cup instant potato flakes
salt and pepper

Steps:

  • Cut chicken into 1/2 inch cubes.
  • In a zip top bag, combine dried thyme, salt and pepper, and toss with chicken. Set aside.
  • Rinse asparagus, and remove tough stems. Cut into 1/2 inch pieces.
  • In a large soup pot over medium high heat, add the olive oil. Add chicken and cook until lightly browned on all sides.
  • Add the asparagus and garlic and saute until slightly soft.
  • Push chicken and asparagus to the edge of the pot. Add butter and allow to melt. Stir in flour with a whisk. Whisk for 1 minute.
  • Pour in chicken stock, and stir well to combine. Bring to a boil.
  • Add half and half or cream, stir to combine.
  • Using an immersion blender, blend until mixture thickens slightly and turns a bit green.
  • Add shredded cheese, stir until it melts.
  • If the soup is too thin, add the potato flakes and allow to thicken. If you prefer, you could add wild rice instead.
  • If you like it the way it is, add salt and pepper to taste, and serve with warm, crusty bread.
  • Enjoy!

Nutrition Facts : Calories 302, Fat 15.9, SaturatedFat 8.2, Cholesterol 64.3, Sodium 684.1, Carbohydrate 17.4, Fiber 0.9, Sugar 3.6, Protein 21.9

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From pamperedchef.ca


CREAMY CHICKEN, BACON AND ASPARAGUS PASTA - BIGOVEN.COM
In a separate pan steam your asparagus to crisp tender, about 3 minutes.Sit aside until needed to add to the main part of the dish. In a non stick skillet over medium heat, dice and fry bacon until crispy and browned. Remove bacon to a large bowl with a slotted spoon, reserve drippings for later in separate bowl (what I don't use I save in the ...
From bigoven.com


KETO CREAMY CHICKEN ASPARAGUS CASSEROLE - RULED ME
In a frying pan, add half the olive oil and the diced chicken to the pan. Cook the chicken until internal temperature reaches 165F then remove from pan and set aside. 3. Add the other half of the olive oil along with the onion and minced garlic. 4. Then, add in the cremini mushrooms and asparagus pieces. Stir to combine well. 5.
From ruled.me


CHICKEN & ASPARAGUS - ERREN'S KITCHEN - RECIPES TO RELY ON
2021-01-13 Trim the asparagus stalks & tips then set them aside separately. Combine butter and flour in a small bowl. Season and brown the chicken until golden. Add onion and garlic, cook, until softened Pour in the stock and simmer. Add cream and flour mixture until it dissolves. Add the asparagus and cook another minute. Season and serve!
From errenskitchen.com


CREAMY CHICKEN AND ASPARAGUS - RECIPES | PAMPERED CHEF US SITE
Add the broth, cream cheese, and remaining salt. Cook for 2 minutes, stirring continuously to melt the cheese; remove from the heat. Nestle the chicken into the sauce. Top with the asparagus and lemon slices. Microwave, covered, until the chicken reaches 165°F (74°C), 8–10 minutes. Stir the sauce to combine the mixture before serving.
From pamperedchef.com


CREAMY CHICKEN & ASPARAGUS BRAISE RECIPE | EAT YOUR BOOKS
Creamy chicken & asparagus braise from BBC Good Food Magazine, June 2016 by Sara Buenfeld. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) asparagus; celery ; chicken breasts; leeks; tarragon; bio-natural yogurt; egg yolks; frozen peas; Where’s the full recipe - why can I only see the ingredients? Always check the publication for …
From eatyourbooks.com


CREAMY CHICKEN & ASPARAGUS BRAISE | HEALTHY RECIPES | COPY ME …
Creamy Chicken & Asparagus Braise. bbcgoodfood.com Healthy recipes. loading... X. Ingredients. 1 tbsp rapeseed oil; 2 skinless chicken breasts (about 150g each) 10 medium asparagus spears , each cut into 3 ; 1 large or 2 small leeks , well washed and thickly sliced; 3 celery sticks , sliced; 200ml reduced-salt vegetable bouillon; 140g frozen peas; 1 egg yolk; 4 …
From copymethat.com


CHICKEN ASPARAGUS PASTA {EASY DINNER!} | LIL' LUNA
2021-07-15 Instructions. Heat olive oil in a skillet over medium heat and saute your chicken for approximately 15 minutes. Cook pasta according to directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain and set aside while reserving a cup of the pasta water.
From lilluna.com


CREAMY GARLIC BASIL CHICKEN RECIPE WITH ASPARAGUS
2017-02-14 Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned. Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside. Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined.
From diethood.com


CREAMY GARLIC DREAM CHICKEN W/ ASPARAGUS - MY INCREDIBLE RECIPES
2018-06-01 Creamy Garlic Dream Chicken w/ Asparagus Ingredients 6-8 chicken thighs 1/2 teaspoon white pepper 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 tablespoons olive oil For the SAUCE 12 ounces of heavy cream 2 tablespoons all-purpose flour 1/4 cup butter, melted 1 teaspoon olive oil 5 cloves of garlic, minced
From myincrediblerecipes.com


ONE POT CREAMY ASPARAGUS CHICKEN PASTA - KRISTINE'S KITCHEN
2017-03-26 Stir in garlic and cook for 30 seconds. Add sun-dried tomatoes, pasta, chicken broth, and water. Increase heat and bring to a boil. Cover, reduce heat to a simmer, and cook for 7 minutes, stirring occasionally. Add the asparagus, cover, and cook 3 minutes more, until pasta is al dente. Uncover and cook at a low simmer for 2 minutes.
From kristineskitchenblog.com


CREAMY CHICKEN ASPARAGUS PASTA AND CHEESE RECIPE
2016-01-31 1-1/2 cups chicken broth 1- pound fresh asparagus stalks , cut into 2-inch pieces (break off and discard the woody ends of the asparagus) 4- ounces Neufchatel Cheese , cut into a few pieces 1/4- cup crumbled feta cheese 1/4- cup skim milk , optional Instructions Prepare pasta shells according to the directions on the package.
From diethood.com


CREAMY MUSHROOM, BACON AND ASPARAGUS BRAISED CHICKEN
Add to cream pot mixture, stirring as it thickens. Add up to 1/2 cup heavy cream to the dish to reach desired thickness. Add chicken to pot, remove from heat and cover with lid for 10 minutes. Toss together and serve. Notes *Cut asparagus stalk in half and use the top half for this dish. . . asparagus bacon Chicken gravy mushroom sauce
From swankyrecipes.com


CREAMY CHICKEN PASTA BAKE - WANDERCOOKS
2020-05-27 Preheat the oven to 180°C / 360°F. Cook pasta as per packet directions. 250 g pasta. Heat the olive oil in a frying pan over a medium high heat. Brown the chicken, bacon and onion for five minutes or until the chicken is almost cooked. Add the broccolini (or asparagus) and cook for a further minute.
From wandercooks.com


CREAMY CHICKEN & ASPARAGUS (CROCK POT) - MOMS WITH CROCKPOTS
2012-03-20 Instructions. Combine all ingredients except asparagus; cover and cook on low for 6 to 8 hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of cornstarch and a little cold water if desired. Serve over rice or noodles.
From momswithcrockpots.com


CREAMY CHICKEN ASPARAGUS PASTA RECIPE - MIDGETMOMMA
2022-02-20 Wash and cut asparagus into bite sized pieces and set aside. Bring a pot of water to a boil over high heat on the stove. Cook pasta for 8-9 minutes, until al dente. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus. Heat olive oil in a skillet over medium heat.
From midgetmomma.com


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