Chicken Asparagus & Mushroom Skillet

(allrecipe.com)

I am so tired of the snow and the cold. I am ready for summer ...baseball, SUN, flip flops, warm weather, cookouts, and did I mention SUN!!! But I will settle on spring as long as it comes with some SUN!!!! We love to eat asparagus in my family and my hubby and I have been craving it so when I went to the store the other day and seen some beautiful asparagus (yes there really is such thing as beautiful asparagus lol) I bought it right away then went searching for the recipe that had the 3 ingredients I wanted chicken, mushrooms, and asparagus.

This recipe is very light and yummy! It would be a perfect meal for those warm spring days (yep still dreaming).



6 Tbsp. butter
1/4 cup + 2 Tbsp olive oil
1 1/2 tsp. dried parsley
1 1/2 tsp. dried basil
1/4-1/2 tsp. dried oregano
4-5 cloves garlic, minced
3/4 tsp. salt
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white cooking wine (chicken broth works fine)
6 skinless, boneless chicken breast halves, sliced
1 1/2 pounds fresh asparagus, trimmed and cut into thirds
3 cups sliced fresh mushrooms
Shredded parmesan cheese


Directions:

1. Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
2. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot with shredded parmesan cheese over the top of it.

Serves 6

Roasted Chicken Noodle Soup

Taste of home

The weather where I live is supposed to get YUCKY this week so when we sat down and figured out what to eat this was the anonymous decision. This is definitely one of their favorite soups which is funny because they don't like chicken noodle soup out of the can. My hubby is obsessed with this soup and its so easy to make I wont complain!!!



I cook the chicken in the crock pot a day or two in advance by placing it on low with 1 1/2 cups of chicken broth for about 4 hours.

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Directions
In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings