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)

Vegetable Pasta for One (and change)

I love the days that I work from home, because it means that I can have something fresh cooked for lunch. I do love my leftovers, but it is nice to get my lunch out of a pan or a pot, rather than the microwave, when I can.

Today was a work from home day! Enter a delicious pasta meal for one (if you’re REALLY hungry) or two moderately hungry people. Having skipped breakfast, I was REALLY hungry!

I decided on some simple ingredients: pasta, tomatoes, artichoke hearts, garlic, lemon, store bought pesto sauce and seasonings.

I started by boiling my pasta and chopping up some artichoke hearts and slicing some cherry tomatoes (I love both of these foods, so much). They would be good added, as is, but I wanted to cook them up just a little bit in a pan to heighten the flavors.

The vegetables were added to a pan, after spraying a little bit of avocado spray and cooking some minced garlic a bit.

After the vegetables cooked for a while, I added the liquids (cream and lemon juice) to create a light sauce.

The next step was just to toss the cooked pasta in the skillet and mix it all together.

Finally, the pasta was topped with parmesan cheese and fresh basil.

Easy, quick and delicious lunch for one!

Vegetable Pasta for one (and change)

1 serving of pasta (I used spaghetti)
10-15 cherry tomatoes (halved)
2-3 artichoke hearts (from jar)
1 tbsp pesto sauce
cooking spray / oil (I use avocado spray oil)
1/2 tbsp minced garlic
juice of 1/2 – 1 lemon (depending on how much you like – I used a whole lemon)
2 tbsp heavy cream
salt and pepper to taste
parmesan cheese
Fresh basil

  • Boil pasta as directed, until al dente
  • Spray skillet with a small amount of cooking
  • Put a small amount of cooking spray / oil in pan
  • Add garlic and cook for a few minutes
  • Add tomatoes and artichokes to pan and cook about 5 min
  • Add salt and pepper (just a pinch of each, or to taste)
  • Add cream and warm through
  • Add lemon juice and allow to cook 2 – 3 min
  • Toss in pasta
  • Top with parmesan cheese and basil and serve

Roasted Red Pepper and Chicken Pasta

Almost every weekend, I make pasta – sometimes on Saturdays and sometimes on Sundays. This week, I did it on Sunday.

I was running low on the vegetables that I regularly put in my pasta – asparagus and mushrooms are common vegetables. But, I did have a jar of roasted red peppers in the cabinet – and that’s where it started!

Almost every dish I make (particularly pasta dishes) start with onion and garlic. For this dish, I added in a few other items: Italian panko bread crumbs, fresh basil, Parmesan cheese – to name a few.

Melt the butter in a large skillet and then cook the onions and garlic, until the onions are translucent. For the protein, I used boneless, skinless chicken breasts cut into cubes. I added the chicken and cooked until the chicken was done (amount of time will depend on how small you cut the chicken). Add salt, pepper and umami seasoning at this point.

After rough chopping the red peppers (if not already chopped – the jar I had was pretty much whole peppers), add them to the pan (along with the juice from the jar) and warm through (about 5 min). ** note – I used a 12 oz jar of peppers, but when I make this again, I will use a larger jar.

Once the peppers are warmed through, add the heavy cream and half of the Parmesan cheese to the mixture and bring to a boil. Reduce heat to simmer and cover. Cook for 10-15 min.

Add pasta to boiling water and cook per directions. I used bow tie pasta, but I think most any pasta would work well with this sauce.

After pasta is done (al dente), drain and add Pasta to skillet. Add remaining Parmesan cheese and stir – sauce will thicken as you let it simmer for the next few minutes.

Garnish with Italian panko bread crumbs and chopped basil and ENJOY!

Roasted Red Pepper and Chicken Pasta

Box of bowtie pasta
1/2 onion (diced)
1 tbsp minced garlic
1 tbsp butter
1 jar roasted red peppers
1/3 cup heavy cream
2/3 cup Parmesean cheese
1 tsp Umami seasoning
salt and pepper to taste
fresh basil
Italian Panko bread crumbs

  • Melt butter in large skillet
  • Add onion and garlic to melted butter
  • Cook onion and garlic until onions are translucent
  • Boil pasta, per directions – to al dente
  • Rough chop the roasted red peppers (if not already diced) and add to skillet (along with juice from jar) and allow to warm through (about 5 min)
  • Once peppers are warmed though, add heavy cream and 1/2 the parmesean cheese to skillet.
  • Bring to boil – then reduce heat to simmer and cover.
  • Cook for 10 – 15 minutes
  • Add drained, al dente pasta to skillet
  • Add remaining parmesean cheese and stir (sauce will thicken as it simmers for a few minutes)
  • Garnish with chopped basil and panko bread crumbs