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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fresh early-spring asparagus and a hint of lemon dress up this tasty chicken main dish shared by ReBecca Vandiver of Bethany, Oklahoma. TIP: To round out the meal, ReBecca serves with a fresh salad and toasted garlic bread. Ingredients:
2 cups water |
2 cups cut fresh asparagus (1-inch diagonal pieces) |
1 package (6 ounces) long grain and wild rice mix |
1/4 cup reduced-fat butter, divided |
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips |
1/4 teaspoon salt |
1 medium carrot, shredded |
2 tablespoons lemon juice |
1 teaspoon minced garlic |
1/2 teaspoon grated lemon peel, optional |
Directions:
1. In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed.
2. Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon peel if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture. Yield: 4 servings.
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