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Categories:Viewed: 16 - Published at: 8 years ago
Ingredients
- 1 T Olive Oil
- 2 lbs boneless skinless chicken thighs
- coarse salt and ground pepper
- 1 lb button mushrooms sliced
- 2 lbs asparagus cut into 2-inch lengths
- cooked noodles
Method
- In a large skillet, heat oil over med-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout 6 to 8 minutes; transfer to a plate.
- To skillet, add mushrooms, asparagus and 1/4 c water, season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 5 minutes. Add chicken, cook, tossing, until warmed through about 2 minutes. Serve on top of noodles, if desired.
