RECIPE OF THE WEEK: Paprika and Sundried Tomato Chicken with Asparagus
This is a delicious one skillet, easy meal to make when you're short on time. The richness of the sundried tomatoes makes this dish hard to believe it's healthy but it is!
1/3 cup sun-dried tomatoes, drained of most of oil and chopped up
2 tablespoons olive oil from the sun-dried tomato jar
1 lb chicken breasts boneless, skinless, sliced into thinner strips
1/4 teaspoon salt
1/4 or 1/2 teaspoon paprika
1 lb asparagus, ends trimmed, cut in half
- Chop sun-dried tomatoes (drained of most oil) into smaller bites.
- Heat half the amount of chopped sun-dried tomatoes and olive oil in a large skillet on medium heat. Add boneless, skinless chicken breasts, sliced into thinner strips. Cook in olive oil and sun-dried tomatoes. While cooking, season chicken thighs generously with salt, and sprinkle with paprika from all sides. Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.
- Add asparagus to the skillet with the remaining half of sun-dried tomatoes. If there is not enough oil in the skillet from the chicken, add 1 tablespoon more of olive oil (from the jar). Season asparagus with salt, and cook asparagus with sun-dried tomatoes in olive oil on medium heat for about 5 minutes. Remove from heat, cover the skillet with the lid, and let the asparagus continue cooking, off heat, until crispy.
- Add chicken back to the skillet, reheat, and serve.