Saucy Chicken And Asparagus Recipes

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SAUCY CHICKEN AND ASPARAGUS

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10



Saucy Chicken and Asparagus image

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

SAUCY CHICKEN AND ASPARAGUS

Make and share this Saucy Chicken and Asparagus recipe from Food.com.

Provided by CareCook

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Saucy Chicken and Asparagus image

Steps:

  • Place asparagus in a greased pan with chicken on top.
  • Season with salt and pepper.
  • Mix soup, mayo, juice, and curry & pour over chicken.
  • Cover and bake at 375 degrees for 40 minutes or until juices run clear.
  • Sprinkle with cheese & serve.

1 1/2 lbs asparagus spears, halved, fresh
4 boneless skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
10 3/4 ounces low-fat condensed cream of chicken soup
1/2 cup low-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup cheddar cheese, shredded

SAUCY CHICKEN AND ASPARAGUS

From Quick Cooking magazine. This tastes wonderful and looks great on the table. A great way to get the kids to eat asparagus too :)

Provided by Nicole Brummett

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10



Saucy Chicken and Asparagus image

Steps:

  • If desired, partially cook the asparagus; drain.
  • Place the asparagus in a greased 9 inch square baking dish.
  • In a skillet over medium heat, brown the chicken in oil on both sides.
  • Season with salt and pepper.
  • Arrange chicken over asparagus.
  • In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken.
  • Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear.
  • Sprinkle with cheese.
  • Let stand for 5 minutes before serving.

1 1/2 lbs fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons cooking oil
1/2 teaspoon salt (I prefer seasoned salt)
1/4 teaspoon pepper
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese (I prefer sharp)

STIR-FRIED CHICKEN WITH ASPARAGUS

The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12



Stir-Fried Chicken with Asparagus image

Steps:

  • Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams

6 tablespoons oyster sauce
1/4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons packed light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons minced garlic (about 3 cloves)
2 tablespoons vegetable oil
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces
Kosher salt
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 cups cooked brown rice

ASPARAGUS AND CHICKEN STIR-FRY

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13



Asparagus and Chicken Stir-fry image

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

SPICY STIR-FRY CHICKEN AND ASPARAGUS

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15



Spicy Stir-Fry Chicken And Asparagus image

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

CREAMY ASPARAGUS CHICKEN

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10



Creamy Asparagus Chicken image

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

CHICKEN AND ASPARAGUS

With this recipe, you'll see fancy foods don't necessarily mean a lot of fuss. These "bundles" are prepared in no time and bake in the oven for a quick tasty dinner.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9



Chicken and Asparagus image

Steps:

  • Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

Nutrition Facts : Calories 222 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves
24 fresh asparagus spears, trimmed
1/3 cup Italian salad dressing
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons sesame seeds
Hot cooked white and wild rice blend, optional

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE

Categories     Chicken     Poultry     Vegetable     Roast     Quick & Easy     Dinner     Asparagus     Spring     Sesame     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Roast Chicken with Asparagus and Tahini Sauce image

Steps:

  • Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
  • Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
  • Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
  • While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
  • Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

2 lb asparagus, cut into 2-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 skinless boneless chicken breast halves (3 to 4 lb total)
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 garlic clove, minced

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE

Categories     Chicken     Poultry     Vegetable     Bake     Dinner     Parmesan     Asparagus     Spring     Bon Appétit     Sugar Conscious

Yield Makes 6 servings

Number Of Ingredients 10



Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise image

Steps:

  • Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
  • Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
  • *Available in the Asian foods section of some supermarkets and at Asian markets.

6 tablespoons (3/4 stick) butter, divided
3 large eggs
3 tablespoons honey Dijon mustard
2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)
1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 skinless boneless chicken breast halves, butterflied
1 large bunch watercress, thick stems trimmed
Asparagus with Sauce Maltaise

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 28m

Number Of Ingredients 9



Creamy chicken with asparagus & tarragon image

Steps:

  • Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
  • Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
  • Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

500g baby new potato, halved
4 skinless chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon
175g asparagus, trimmed
3 tbsp reduced-fat crème fraîche

CREAMY CHICKEN & ASPARAGUS BRAISE

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 12



Creamy chicken & asparagus braise image

Steps:

  • Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
  • Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
  • Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium

1 tbsp rapeseed oil
2 skinless chicken breasts (about 150g each)
10 medium asparagus spears , each cut into 3
1 large or 2 small leeks , well washed and thickly sliced
3 celery sticks , sliced
200ml reduced-salt vegetable bouillon
140g frozen peas
1 egg yolk
4 tbsp natural bio yogurt
1 garlic clove , finely grated
⅓ small pack fresh tarragon , chopped
new potatoes , to serve (optional)

CHICKEN AND ASPARAGUS FETTUCCINE

This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.

Provided by STEPHNDON

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 6

Number Of Ingredients 9



Chicken and Asparagus Fettuccine image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
  • In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
  • Pour sauce over pasta and asparagus, and toss to coat.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g

12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts - cut into bite size pieces

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From stage.tasteofhome.com


ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES
Directions. Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute.
From pamperedchef.ca


SKINNY CREAMY ASPARAGUS CHICKEN - ERREN'S KITCHEN
Heat the oil in a large non-stick frying pan. Gently fry the chicken until brown. Add the onion and garlic and cook for another 5 minutes until soft. Pour over the stock, and bring to a gentle simmer. Cook for 5 mins, then add the asparagus, cream, and parsley and cook for 3 mins more minutes. Season with salt & pepper.
From errenskitchen.com


SAUCY CHICKEN AND ASPARAGUS BEST RECIPES
How to cook chicken parmesan with asparagus? Add butter, onions, and trimmed asparagus to the skillet and cook for about 4 minutes, or until just tender. Combine half & half, flour, lemon juice, grated parmesan cheese, garlic, salt and pepper in a mixing bowl.
From findrecipes.info


CREAMY CHICKEN AND ASPARAGUS RECIPE - PILLSBURY.COM
Cook asparagus as directed on package. 2. Meanwhile, in large saucepan, combine soup mix and water. Bring to a boil. Reduce heat to low. Add pasta; simmer 8 to 10 minutes or until pasta is tender, stirring occasionally. 3. Add asparagus, chicken and sour cream; stir gently to mix. Cook 3 to 5 minutes or until thoroughly heated, stirring ...
From pillsbury.com


10 BEST CHINESE CHICKEN WITH ASPARAGUS RECIPES - YUMMLY
Chinese Chicken Salad Food Network Canada. apple cider vinegar, scallions, fresh ginger, smooth peanut butter and 15 more. Chinese Chicken Salad A Farm Girl's Dabbles. white sesame seeds, dark sesame oil, green beans, olive oil, fresh ginger and 17 more. Chinese Chicken Salad KitchenAid. small carrots, sesame oil, salt, baby cucumbers, rice vinegar and 9 …
From yummly.com


10+ CHICKEN AND ASPARAGUS RECIPES - EATINGWELL
Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy. 1 of 15.
From eatingwell.com


BEST ONE-PAN BALSAMIC CHICKEN AND ASPARAGUS RECIPE - DELISH
Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. …
From delish.com


CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for …
From gimmedelicious.com


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