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🍽️ Chicken and Asparagus Skillet

279 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken breast fillet
• 3 tsp curry powder
• 500 g white asparagus
• 2 spring onions
• 1 carrot
• 1 tbsp sunflower oil
• 1 tbsp tomato paste
• 100 ml cooking cream
• salt
• pepper

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the chicken meat into small cubes.
4. 4. Sprinkle the meat cubes with curry powder.
5. 5. Wash the asparagus thoroughly.
6. 6. Remove the woody lower ends from the asparagus.
7. 7. Peel the asparagus generously with a vegetable peeler.
8. 8. Cut the asparagus into bite-sized pieces.
9. 9. Clean the spring onions and wash them.
10. 10. Cut the spring onions into thin rings.
11. 11. Peel the carrot and wash it.
12. 12. Peel the carrot.
13. 13. Slice the carrot into thin rounds.
14. 14. Heat oil in a large skillet.
15. 15. Brown the chicken cubes on all sides over medium heat.
16. 16. Add the asparagus, carrot slices, and onion rings to the skillet.
17. 17. Sauté the vegetables briefly.
18. 18. Stir the tomato paste into the skillet.
19. 19. Pour in 300 milliliters of water.
20. 20. Bring the mixture to a boil once.
21. 21. Reduce the heat to low.
22. 22. Cover the skillet.
23. 23. Simmer the dish for 8 to 10 minutes.
24. 24. Stir the dish occasionally.
25. 25. Stir the cream into the dish.
26. 26. Heat the dish again briefly.
27. 27. Season the skillet with salt and pepper to taste.
28. 28. Serve the dish hot.
29. 29. Serve with rice on the side if desired.

Nutrition per serving

• kcal: 279
• Protein: 24 g · Fett/Fat: 15 g · Carbs: 11 g