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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
