I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. Rebekah Beyer, Sabetha, Kansas.
1.5 pound Boneless skinless chicken breasts, cut into 1/2 inch strips
0.5 teaspoon Salt
0.25 teaspoon Pepper
6 teaspoon Olive oil, divided
0.5 pound Sliced fresh mushrooms
1 Small onion, halved and sliced
2 Garlic cloves, minced
1 pound Fresh asparagus, trimmed and cut into 1 inch pieces
0.5 cup Sherry or chicken stock
2 tablespoon Cold butter, cubed
Nutrition value
407
calories per serving
24 g Fat33 g Protein16 g Carbs18 g FiberOther
Current Totals
24 g Fat
33 g Protein
16 g Carbs
18 g Fiber
MacroNutrients
Carbs
16 g
Protein
33 g
Fiber
18 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
58 mg
Iron
7 mg
Vitamin A
203 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
70 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
3 mg
Copper
2 mcg
Magnesium
112 mg
Manganese
1 mg
Phosphorus
550 mg
Selenium
27 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
