Ingredients for Chicken And Asparagus Over Wild Rice
- Cooked Wild Rice
- Boneless Skinless Chicken Breasts
- 2 cloves minced garlic
- Shallot
- Fresh Asparagus
- White Wine
- 1/4 cup skim milk
- 2 tablespoons cornstarch
- Fat Free Chicken Broth
- Salt And Pepper
- Fresh lemon juice to taste
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How to Make Chicken And Asparagus Over Wild Rice
- Spray a large non-stick skillet with cooking spray. Add 1/2 cup chopped shallots and cook until softened, about 1 minute.
- Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. Cook until no pink remains, about 5-7 minutes, stirring occasionally.
- Add 2 cloves minced garlic and cook, stirring, for about 1 minute until fragrant.
- Transfer chicken mixture to a bowl and set aside.
- Add 1 lb asparagus spears, trimmed, to the skillet. Cook over medium heat, stirring occasionally, for 6-8 minutes, until bright green and tender-crisp.
- Add 1/4 cup dry white wine (optional) and cook, stirring, until evaporated, about 1 minute.
- Transfer asparagus to the bowl with the chicken.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup skim milk until smooth.
- Add the cornstarch mixture and 1 cup chicken broth to the skillet. Bring to a simmer over medium heat, whisking constantly until thickened, about 3 minutes.
- Return the chicken and asparagus to the skillet. Stir to coat with the sauce.
- Simmer gently, stirring occasionally, for another 5-10 minutes to allow flavors to meld.
- Meanwhile, prepare 1 cup wild rice according to package directions.
- Serve the chicken and asparagus over a bed of cooked wild rice. Drizzle with fresh lemon juice to taste.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
2g
Carbs
14g