Asparagus Chicken Fajitas Recipes

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

ASPARAGUS CHICKEN FAJITAS

Steps:

• Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

PORTABELLA AND ASPARAGUS FAJITAS

Steps:

• For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
• Grill or roast or broil mushrooms and asparagus until done.
• Slice mushrooms.
• Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.

AIR FRYER SHRIMP FAJITAS RECIPE

Steps:

• Preheat the air fryer to 375°F (190°F) for 5 minutes.
• Meanwhile, season the vegetables. Toss with half of the oil and half of the fajita seasoning. Add the vegetables to the Air Fryer basket and Air fry for 3 minutes.
• As the vegetables are being air fried, season the shrimp with the rest of the oil and fajita seasoning.
• When the 3 minutes are up, with a spatula move the vegetables to one side of the air fryer basket, and add the shrimp to the other half.
• Air fry for 6 minutes at 375°F (190°F) flipping halfway through. Mix everything together and serve.
• Assemble the fajitas over tortillas, and top with your favorite toppings (pico de gallo, guacamole or avocado slices, and lime crema).

ASPARAGUS CHICKEN FAJITAS

Steps:

• Put chicken breast into a bowl and mix with Italian dressing. Cover and let marinate in the refrigerator for at least 4 hours, turning a few times if possible.
• Spray a non-stick skillet lightly with cooking spray. Add chicken and marinade, and garlic and sauté for about 3 minutes.
• Add the vegetables and stir for 8-10 minutes, until chicken is cooked through and vegetables are tender to your liking.
• Stir in the lemon juice, garlic salt, and season lightly with pepper.
• Divide evenly between 2 large tortillas.

PARMESAN ASPARAGUS IN AIR FRYER

Steps:

• Wash and dry asparagus with a clean kitchen towel. Trim the 1-2 inch of woody stem ends. Drizzle olive oil. Massage and toss to coat asparagus in the oil.
• Insert air fryer rack in the fryer. Preheat fryer for 3 minutes at 390 degrees Fahrenheit. Add asparagus into the fryer. Set fryer to cook at 390 degrees Fahrenheit for 12 minutes. Toss asparagus half way, and 1-2 times after that. Keep an eye in last 4 minutes.
• Last 30 secons-1 minute of cooking, sprinkle parmesan cheese, salt and pepper. Resume to cook for remaining time. Transfer asparagus to serving platter. Serve hot with lemon wedges.

ASPARAGUS & CHICKEN ENCHILADAS RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 425 degrees F. Spray two (9x9) glass dishes (or one large 9x13 glass dish) with nonstick spray. 2. In medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, whisking, until thick (5 minutes). Remove from heat. Whisk in sour cream and taco sauce and set aside. 3. Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, 1/4 cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan. 4. Bake 25 minutes, or until light golden color and bubbly. Tips: *If you like spicy, add red pepper flakes or a couple of dashes of tabasco to the sauce. *Don't pre-cook your asparagus too long... they should still be firm and crisp.

ASPARAGUS CHICKEN FAJITAS

Steps:

• Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
• Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.