Chicken and Asparagus/Rice Skillet
By á-1569
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1/2 T olive oil
- 1/2 # boneless, skinless chicken breasts
- 1/4 tsp salt, divided
- 1/8 tsp coarsely ground black pepper
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1/4 # fresh asparagus spears, cut into 1 1/2-in. pieces (about 1 cup)
- 1 cup milk
- 1/2 cup chopped onion
- 1/4 c grated fresh Parmesan cheese (packed)
- 1 garlic cloves, pressed
- 1/2 T (15 mL) lemon zest
- 1 c uncooked instant long grain white rice
Details
Preparation
Step 1
Directions:
1.Heat oil in Skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. pieces. Combine chicken, 1/4 tsp of the salt and black pepper in large bowl; toss to coat. Cook chicken 4-5 minutes or until no longer pink in center. Remove chicken from Skillet; set aside.
2.Return Skillet to heat; add soup, asparagus, milk, onion, cheese, garlic, zest and remaining 1/4 tsp salt. Bring to a boil; reduce heat to medium-low and simmer 3 minutes. Stir in rice and chicken. Cover; let stand 5 minutes.
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