Friday, November 19, 2010

Pan Roasted Chicken with Asparagus and Mushrooms

I loved this dinner, Molly and Brian were not as enthused. For a weight watchers meal it was very satisfying, I would make this again. Thanks to Relish for the recipe!
Pan-Roasted Chicken with Asparagus and Mushrooms
Prep time and cook time: 45 minutes
WW 7 pts
2 tablespoons olive oil
4 boneless, skinless chicken breasts
2 shallots , minced
1 garlic clove(s), minced
1 cup chicken broth, minced
4 sprigs fresh thyme, plus chopped thyme for garnish
8 ounces whole button mushrooms, rinsed and halved
1 pound asparagus, trimmed
1/4 cup Parmesan cheese, finely shredded
coarse salt and freshly ground pepper, to taste

2 cups uncooked whole wheat pasta
1 tsp garlic powder
1/2 tsp dried parsley flakes
reserved pasta water 1 tsp, 1/2 tsp olive oil

 Preheat oven to 375 degrees.

[1] Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts and cook until golden, 2 to 3 minutes. Turn chicken over.

[2] Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn' burn and shallots are soft and translucent, 3 to 4 minutes. Add chicken broth, thyme sprigs, mushrooms and salt and pepper and cook until mixture begins to boil, about 1 minute.

[3] Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender. Transfer chicken to a plate.

[4] Cook pasta in salted boiling water until cooked to desired doneness, then in a bowl mix with reserved pasta water, olive oil, garlic powder and parsley flakes.

[5] Season asparagus-mushroom-stock mixture with salt and pepper to taste. Put pasta in pasta bowl, or plate with a rim, divide vegetables among plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and Parmesan.

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