Chicken and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken tenderloinsone onion, cut1 tbsp olive oilbunch of asparagus (about 20 spears)1/2 cup Chicken broth, low sodium, fat freelemon juice, 1 tbsp or to taste1 1/2 cup whole wheat pennefresh parsley
Start by heating water for the penne. Add penne when water comes to a boil. Boil until al dente. Drain and keep warm.
Add olive oil to a large frying pan (with a lid). Add onion and chicken tenderloins. Cover and cook on medium heat. Prepare the asparagus and cut into 1 inch pieces. Remove the chicken (it should be thawed but not completely cooked) and cut into bite-size pieces. Return the chicken to the pan. Add the asparagus and chicken broth. Cover and cook until the asparagus is hot but still bright green and slightly crisp. Stir in lemon juice. If you like, thicken the sauce with 1 tbsp of cornstarch in1/3 cup water and stir into the mixture. Serve over penne. Garnish with chopped fresh parsley.
Serving Size: 3 adult servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAPS.
Add olive oil to a large frying pan (with a lid). Add onion and chicken tenderloins. Cover and cook on medium heat. Prepare the asparagus and cut into 1 inch pieces. Remove the chicken (it should be thawed but not completely cooked) and cut into bite-size pieces. Return the chicken to the pan. Add the asparagus and chicken broth. Cover and cook until the asparagus is hot but still bright green and slightly crisp. Stir in lemon juice. If you like, thicken the sauce with 1 tbsp of cornstarch in1/3 cup water and stir into the mixture. Serve over penne. Garnish with chopped fresh parsley.
Serving Size: 3 adult servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAPS.
Nutritional Info Amount Per Serving
- Calories: 273.2
- Total Fat: 5.0 g
- Cholesterol: 70.0 mg
- Sodium: 186.6 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 2.6 g
- Protein: 28.3 g
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