Sauteed Chicken with Asparagus & Mushrooms

It's an Everyday Food kind of week....that's where I got this recipe too! A bunch of winners so far. If you are looking for a variety of quickly prepared meals that use real food and don't sacrifice flavor, you might want to get yourself a subscription to this little magazine.

Tonight, we served this chicken with miscellaneous pasta (used up a couple half packages). H-Bomb had three helpings!!! (and we thought we would have a ton of leftovers!) He loved the asparagus the best.



Sauteed Chicken with Asparagus & Mushrooms
Serves 4
Prep time: 30 minutes
Total time: 30 minutes

1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs (about 6), 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)

In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.

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, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.