Now for the rest of the recipe: I've never cooked asparagus before. This was super simple and it turned out great. I probably would've seasoned it a little bit, but I still can't complain. The sauce is very simple, and I added mushrooms and onions. Next time I might add a clove of garlic too. This is super easy and quick and I would highly recommend it to ANYONE!
Chicken with Asparagus
- 1 pound fresh asparagus spears
- Nonstick cooking spray
- 4 skinless, boneless chicken breast halves
- 1 cup water
- 10.75 ounce can condensed cream of chicken or cream of asparagus soup
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- 2 cups hot cooked couscous
Lightly coat a large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-10 minutes or until no longer pink, turning occasionally to brown evenly. Remove chicken from skillet; cover to keep warm.
In the same skillet combine asapargus and water. Bring to boiling; reduce heat. Simmer, covered, for 3-5 minutes or until asparagus is crisp-tender. Drain.
Meanwhile, in a small saucepan combine chicken soup, chicken broth, and lemon juice. Cook and stir until heated through. Serve sauce with chicken, asparagus and hot couscous.