Tag: asparagus

Creamy Chicken and Asparagus Pasta

It seems like it’s been a while since I’ve made pasta for more than just one. But, that is exactly what I decided to do tonight – and, man oh man, did it hit the spot! It was a hit with everyone – and this is one that will definitely be making it into our normal rotation!

I started by prepping the ingredients – cubing the chicken, cutting the bacon and the asparagus.

I cooked the bacon first. Once it was done, I removed it from the pan and set it aside.

Then I added in the chicken and the umami seasoning and cooked it until the chicken was almost done. There is just something about cooking chicken in bacon fat – you just can’t go wrong!

Finally I added in the asparagus and sauted it for a few minutes.

Then I added in the chicken stock, salt and pepper – and allowed this to cook, covered, until the chicken was fully done and the asparagus had started to soften.

To finish the sauce, I added in the heavy cream and the parmesan cheese. I stirred the mixture well, allowing the cheese to melt.

While working on the sauce, I cooked the pasta (in well salted water!) until it was about 1/2 done. After the cheese had melted in the sauce, I added the pasta to the skillet, along with about 1/2 cup of the pasta water.

The dish then cooked until the pasta was fully done and the sauce thickened.

Just before serving, I added in the bacon and mixed it through.

This was a delicious meal and one that I know we’ll repeat time and again!

Creamy Chicken and Asparagus Pasta

2 chicken breasts, cut into cubes
1 bunch of asparagus, cut into 1 inch pieces
4 slices thick cut bacon, cut into smaller pieces
1 box pasta (a short pasta will work best)
1 cup chicken broth
3/4 cup heavy cream
1/2 – 3/4 cup pasta water
1 cup grated parmesan cheese
1 tbsp umami seasoning
1/4 tsp black pepper
1/4 tsp salt

  • Prep chicken by cutting into 1 inch cubes
  • Prep asparagus by cutting into 1 inch pieces
  • Prep bacon by cutting into small pieces
  • Cook bacon and remove from pan
  • Add chicken to pan and season with umami seasoning, cook until almost done
  • Add in the asparagus and saute for a few minutes
  • Add in the chicken stock, salt and pepper – cover and cook until chicken is well done and asparagus is starting to get tender
  • Add in the heavy cream
  • Add in the parmesan cheese and melt
  • Cook pasta in well salted water, until it is about 1/2 way done
  • Add pasta to the pan, along with 1/2 – 3/4 cup of pasta water
  • Cook until the pasta has finished cooking and the sauce has thickened
  • Add bacon in at last minute
by Michelle

Chicken Skillet with Asparagus and Mushrooms

I do, truly, love a one pot (or skillet) meal! I love the easy cleanup and I love having one dish that covers all the bases – protein, veggies and starch (if starch is your thing – it’s, clearly, mine!). This recipe checks all the boxes. And, to top it off – it couldn’t be easier!

The prep started by cutting up my chicken to bite size pieces. I actually used chicken tenders, so cutting it to approximately 1 inch pieces was super easy. I seasoned the raw chicken with the umami seasoning and let it hang out, while I prepped the vegetables.

For vegetables, I used onion, asparagus and mushrooms – I chose those vegetables because that is what I had in the refrigerator. Certainly, you could use carrots and celery for a chicken version that would be similar to the pork chop skillet, as another option. The flavors would definitely work!

Once I had everything prepped – I started cooking. I started with browning the chicken in olive oil. I didn’t want to cook the chicken through, but I did want to get some color on the chicken. After browning the chicken, I removed it from the pan.

I had enough oil left in the pan, but if you don’t – just add a little more at this time. Then add in the onions and garlic. Saute for about 5 minutes. Then add in the other vegetables, along with your salt and pepper and saute for 8-10 minutes (or until the asparagus starts to get a little soft and you get some good color on your veggies).

Once the vegetables have sauteed for a bit, you’ll want to add in your rice. Add it into the pan, prior to putting in your liquids – allowing the rice to get coated with the oil that is in the pan (it makes for such a flavorful rice, if you let it soak up the oil and the seasonings, prior to bringing it to a boil!) and stir through.

Once your rice is fully mixed in, you’re ready to add in your liquids – chicken stock, milk and cream of mushroom soup. Once added, mix well.

Then add the chicken back into the skillet – and bring it up to a boil.

Once a boil is achieved, you want to reduce the heat, cover the pan – and let it cook for about 20 minutes (or until the rice is done – for the jasmine rice I use, that is about 20 minutes).

Top with some shaved or grated romano cheese, if you like!

Chicken Skillet with Asparagus and Mushrooms

1 1/2 – 2 pounds chicken breased, cubed to about 1 inch pieces
6-8 baby bella mushrooms, sliced
15-20 spears of asparagus, cut to bit size pieces
1 onion, diced
2 cups of rice (I use Jasmine)
1 tbsp garlic, minced
1 can cream of mushroom soup
3 cups chicken stock
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1 tbsp Umami seasoning
1/2 tbsp olive oil
Romano cheese (optional)

  • In large skillet, add 1/2 tbsp olive oil
  • Add chicken, which has been seasoned with Umami seasoning, to hot oil and brown
  • Remove chicken from skillet
  • Add onions and garlic, saute for 5 minutes
  • Add in the asparagus and mushrooms (as well as salt and pepper) and saute vegetables for 8-10 minutes
  • Add rice in and stir – allow the rice to soak up some of the oil from the sauteed vegetables
  • Add in the chicken stock, cream of mushroom soup and milk and bring to a boil
  • Return chicken to skillet
  • Reduce heat, cover and cook for 20 minutes (or until rice is done)
by Michelle

Mushroom and Asparagus Spaghetti

I think I’ve mentioned before – we can always eat pasta. It tends to be a go to. What’s not to love – easy and delicious and so many possibilities.

Today’s pasta started with me looking to see what veggies we had in the veggie drawer (seems like we’ve been eating a lot of meat lately, so a meatless meal seemed appropriate). Asparagus and mushrooms – two of my faves! With that, I decided to use spaghetti pasta and make a cream sauce.

I started by chopping and slicing the veggies.

In a skillet, I added some butter and garlic and allowed it to cook for a bit.

Then I added in the asparagus, first, as it takes longer to soften – followed by the mushrooms.

I had some chicken stock opened in the refrigerator, so I used that as the base for the sauce. If you wanted to go vegetarian, you could certainly use a vegetable stock (or even just some of the water from the pasta). For me, I could never do this dish vegan, though – I need the cheese!

I allowed the stock to come to a boil, then reduced the heat and added in the cream. I also added some romano cheese, which helps the sauce to thicken, as well.

Once the sauce had thickened a bit, I tossed in the pasta and stirred it well. Finally, I topped it with more Romano cheese.

This pasta was served hot (and, with a little more cheese – yes, I love Romano cheese!)

Mushroom and Asparagus Spaghetti

8-10 baby bella mushrooms, sliced
12-15 spears of asparagus, chopped
Spaghetti noodles, cooked
3/4 cup chicken broth
1/2 cup heavy cream
1 1/2 tbsp butter
1/2 tbsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/2 tbsp Umami seasoning
Romano cheese (grated finely)

  • Cook pasta (I used enough for 4 -5 servings), set aside
  • In skillet, melt butter and add garlic – cook for a few minutes
  • Add in the asparagus (and seasonings) and let it cook for about 4 minutes, then add in the mushrooms and cook for another 8 minutes
  • Add in chicken stock and bring to a boil
  • Once boil is achieved, reduce heat and add in cream
  • Grate some romano on top of sauce (maybe 3 tbsp) and mix through
  • Allow sauce to simmer until it thickens some
  • Toss in pasta, then add more Romano cheese, as desired
by Michelle

Easy Asparagus

Asparagus has to be one of our favorite side dishes. And this is a super easy and tasty way of making it.

Just cut the ends of of your asparagus and arrange on a sheet pan (I line mine with foil for easy clean up).

Spray with oil of your choice (I use avocado oil) and top with seasonings of your choice (I use Trader Joe’s Everything but the Bagel seasoning). Sprinkle on a little parmesan cheese and bake in the oven (at 400 degrees) for 20-25 minutes.

We were so ready to eat, I only have a picture from before it was cooked.

by Michelle

Skillet Sausage and Rice

Yesterday, I was looking for something quick, easy and with little clean up for lunch. As I always do, I took a look at the items I had on hand and I ended up with this one skillet dish that turned out delicious.

It all started with a chub of Jimmy Dean sausage, asparagus, mushrooms, garlic, beef stock onion and cilantro.

As I worked through chopping vegetables, I thought of seasoning – and I decided to add a packet of ranch dressing seasoning mix.

I started by browning the sausage (medium high heat), along with the onion and garlic.

Once that was done, I added the other vegetables and cooked until semi-tender.

After the vegetables were somewhat tender, I added in the rice and cooked until the rice was somewhat translucent.

Beef broth (that was just what I had on hand, I’m sure that chicken broth or vegetable broth would work just as nicely) was added next. I added half of the cilantro to the skillet and stirred everything up. I brought the skillet up to a boil. Once it was at a boil, I covered the skillet and reduced the heat to simmer – allowing it to cook for 20 minutes (cook until rice is done).

Add the remaining cilantro and serve! Super easy, delicious, easy clean up and reheats nicely!

Skillet Sausage and Rice

1 chub of Jimmy Dean (or similar) regular sausage
2 cups of long grain rice
3 cups of beef stock
1-1/2 cups of mushrooms
1/2 bunch of asparagus (1-1/2 cups, chopped)
1/2 white onion (diced)
1-2 tbsp of garlic (depending on how much you like garlic, I used 2)
2 tbsp chopped cilantro
1 packet of dry ranch dressing mix
salt and pepper to taste

Crumble sausage in skillet, with diced onions and garlic on medium high heat. Cook until sausge is browned and onions are translucent.

Add asparagus and mushrooms, cook for another 5 min (until vegetables are semi-tender).

Add rice and ranch dressing and stir to mix, cook until rice is translucent.

Add beef stock and 1/2 of the cilantro. Stir and bring to boil.

Reduce heat to simmer, cover and cook for 20 minutes (until rice is done).

Add remaining cilantro and serve.

by Michelle