(Serves 4)
PREP TIME: 30 minutes. TOTAL TIME: 30 minutes
1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
Coarse salt and ground pepper
1 pound button mushrooms, trimmed and thinly sliced
2 pounds asparagus, tough ends removed, cut into 2-inch lengths
Cooked noodles or rice (optional)
1. In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, about 6 minutes to 8 minutes; transfer to a plate.
2. To skillet, add mushrooms, asparagus and 1/4 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, about 4 minutes to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.
Per serving: 354 calories; 13 g fat (3 g saturated fat; 33 percent calories from fat); 8 g carbohydrates; 160 mg cholesterol; 276 mg sodium; 49 g protein; 3 g fiber.
Per serving: 354 calories; 12.6 grams fat (2.8 grams saturated fat); 49.2 grams protein; 8.5 grams carbohydrates; 2.6 grams fiber
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