Chicken And Asparagus Kabobs Recipes

CHICKEN AND ASPARAGUS KABOBS

Steps:

• In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
• In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
• Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

CHICKEN AND ASPARAGUS WRAPS

Steps:

• Whisk together soy sauce, Dijon mustard and honey in a small bowl until well blended; set aside.
• Heat oven to 200 degrees; place tortillas in foil-covered oven-proof dish in oven to warm.
• Heat oil in large skillet over medium heat; add green onions, ginger and garlic.
• Stir-fry until fragrant, about 2 minutes.
• Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes.
• Stir in cilantro; remove from heat.
• Remove warm tortillas from oven.
• Divide rice among tortillas; add chicken-asparagus mixture.
• Drizzle with dressing; roll up tortillas.
• Serve with salsa.

PENNE WITH CHICKEN AND ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
• Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
• Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.