Chicken and Asparagus

This is a creamy and delicious meal that doesn't get too many pans dirty.
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Ingredients
  

  • 1 TB olive oil
  • 1/2 medium onion sliced
  • 2 cloves garlic cloves minced
  • 1 TB butter
  • 1.25 lbs Chicken thighs
  • 1/4 cup chicken broth
  • 3/4 cup heavy whipping cream
  • 1 oz cream cheese
  • 2/3 cup Cheddar Cheese
  • 1/2 cup Parmesan Cheese
  • 1 TB Italian Seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb asparagus chopped

Instructions
 

  • In a skillet, add olive oil, onions, and garlic then saute until tender.
  • Remove the onions and garlic from skillet then add 1 tablespoon of butter and sear chicken breasts on each side.
  • After the chicken breasts are browned on each side, remove from the skillet and set aside. Add chicken broth, heavy whipping cream, cream cheese, cheddar cheese, parmesan cheese, the sauteed onions/garlic, and spices back to the skillet. Whisk until the cheese melts and the sauce is smooth.
  • Add chicken breasts back to skillet and simmer on low covered for 10 minutes.
  • Add asparagus to the chicken mixture and simmer on low again covered for 12 minutes.
  • Remove the lid and simmer on low until the sauce thickens.

Notes

Substitute Vegetables:
  • Broccoli or cauliflower florets - Chopped small and in uniform slices, broccoli and cauliflower, should cook the same as the asparagus.
  • Green peppers - Saute the same time as the onions then follow the same cooking directions as the onions.
  • Sliced mushrooms - you can saute the same time as the mushrooms or wait and add to the recipe the same time as you would have the asparagus.
  • Fresh green beans - Make sure green beans are washed and snapped. They can be steamed beforehand then added to the recipe at the last step when the sauce is thickening to keep them nice and crisp.
  • Spinach - Chopped baby spinach can be added in place of the asparagus following the same cooking directions.