Asparagus Chicken Alfredo

Asparagus Chicken Alfredo

Ingredient:

  • 1 skinless about 8 ounces, boneless chicken breast
  • 2 teaspoons Tony Chachere’s Creole seasoning
  • 3 tablespoons oil
  • 6 ounces fresh asparagus washed, cut in bite sized pieces, and steamed until tender
  • 1/3 to 2/3 cup Alfredo Sauce nutrition info was figured with 2/3 cup
  • 1/4 cup Parmesan grated
  • 2 tablespoons chopped Italian parsley

Instructions:

  1. Slice the chicken breast on the diagonal into 1/2 inch thick slices.
  2. Place in a bowl.
  3. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning.
  4. If possible cover and put in the refrigerator for several hours. If not – proceed with recipe.
  5. Heat the oil until it is shimmering.
  6. Add the chicken and saute until it is cooked through.
  7. Pour off any remaining oil.
  8. Gently stir in the asparagus.
  9. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus.
  10. Heat through.
  11. Serve topped with Italian parsley and grated Parmesan
  12. Enjoy!!

Yields: 2

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