Sauteed Chicken with Asparagus and Mushrooms

This simple pasta dish is mild in flavor but cholkfull of vitamins with the large quantity of asparagus. In fact according to Michigan Asparagus Advisory Board, "asparagus is one of the most nutritionally well-balanced vegetables in existence"; that alone should have you cooking up a batch of this dish. Hooray for asparagus!

I prepared this for my husband and parents and served it with some corn on the cob and fresh watermelon, it made for a nice evening meal on the deck. Of course, in my opinion, any meal is enhanced if it is served outside on the deck as the air is cooling.

Sauteed Chicken with Asparagus and Mushrooms
Recipe from Everyday Food
Pictures by Caroline
Serves 4

Ingredients
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) *I served this with egg noodles


Directions
1. 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.
2. To skillet, add mushrooms, asparagus, and 1 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.