Sautéed Chicken and Asparagus
List of Ingredients
Sautéed Chicken and Asparagus with Thin Linguine
9 ounces thin or regular linguine
1 pound asparagus, trimmed and cut into pieces the same length as chicken
4 boneless, skinless chicken breast halves, cut into strips
1/4 cup flour
2 slices bacon
2 teaspoons canola oil
1/3 cup white wine
2 tablespoons lemon juice
2 teaspoons soy sauce
1 pinch red pepper flakes, or to taste
1/4 cup water, as needed
Cook pasta according to package directions.
Recipe
Place asparagus in covered microwaveable dish with small amount of water and cook on high (100% power) for 2 minutes, until crisp-tender and bright green.
Meanwhile, dredge chicken in flour; shake off excess and set aside.
In non-stick skillet, fry bacon in 1 teaspoon oil until crisp.
Remove bacon from pan, coarsely chop and set aside.
Brown chicken on both sides in remaining bacon fat, adding remaining 1 teaspoon oil if needed. Add wine, lemon juice, soy sauce and pepper flakes; stir well. Simmer chicken until juices run clear, about 5 minutes, adding water 2 tablespoons at a time as wine mixture evaporates.
Add drained asparagus and bacon to chicken; toss well to coat. Season with salt and pepper. Serve with pasta.
Makes 4 servings.
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