Chicken and Asparagus Pasta

Chicken and Asparagus Pasta

6 oz. Boneless Chicken Breast, cut into strips.
8 oz Portobello mushrooms, sliced
1 lb fresh asparagus, cut into 2” pieces
1 cup balsamic vinagrette dressing
2 Tbsp. Chopped sun dried tomatoes
2 cups bow tie or shell pasta, cooked and drained


Cook chicken in 1 tablespoon vegetable oil in a large skillet about 5-7 minutes or until no longer pink inside, adding salt and pepper to taste. Remove chicken from skillet and cook mushrooms and asparagus with ¼ C dressing just until tender, stirring frequently. Add remaining dressing, tomatoes, pasta, and chicken. Cook, covered, 5 minutes or until heated through.

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Beef Recipes
Grill Recipes
Crock Pot Recipes

Chicken Tender Salad

Here's a wonderful summer recipe I love. Its light and fresh and kids will like it too. Its one of the best chicken salad recipes I've ever had. It combines almonds, oranges, strawberries, chicken, salad greens and a great dressing. To make it easier, skip the homemade dressing and use a bottled one. See the Optional ingredients at the end of the recipe.

Let me know how you like it. Thanks for looking and enjoy!

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For great beef recipes, visit this link.

ALMOND CRUSTED CHICKEN TENDER SALAD
Orange Teriyaki Honey Dressing
· ¼ Cup Teriyaki Sauce
· ¼ Cup Olive Oil
· 2 Tbsp Honey
· 2 Tbsp Vinegar
· 1 Tsp Freshly Grated Orange Peel

Whisk together all dressing ingredients and refrigerate ½ hour minimum

Chicken Salad
· 1 Lb Chicken Breast Tenders
· Freshly Ground Black Pepper
· 1 Egg
· 1 Tbsp Teriyaki Sauce
· ½ Cup All Purpose Flour
· ½ Cup Panko Bread Crumbs
· ½ Cup Smoked Almonds, Finely Chopped
· 3 Tbsp Vegetable Oil
· 6 Cups Mixed Salad Greens
· 1 Cup Mandarin Oranges Peeled And Cut Into Segments
· 1 Cup Sliced Fresh Strawberries

1. Season chicken with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended.
2. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish.
3. Dust both sides of chicken with flour, then dip into egg mixture, and finally coat with almond mixture.
4. In 12-inch skillet, heat vegetable oil over med-high heat. Add chicken and cook 6-7 minutes until no longer pink in center, turning once and adding more oil as needed.
5. Divide salad greens among 4 plates, arrange chicken and orange segments on greens.

Optional
1. Use “Henri’s Tas-Tee” bottled dressing or poppyseed dressing in place of teriyaki dressing.
2. Sprinkle sliced almonds over salad.