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Creamy Garlic-Basil Chicken with Asparagus

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Rate this recipe 4.4/5 (14 Votes)

Ingredients

  • 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

Details

Adapted from diethood.com

Preparation

Step 1

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.

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