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🍽️ Quick Asparagus and Arugula Pan with Chicken

211 kcal · 30 min · 4 servings

Quick Asparagus and Arugula Pan with Chicken Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Cut off the woody bottom ends of the asparagus.
  3. 3. Peel the asparagus generously with a vegetable peeler.
  4. 4. Cut the asparagus into pieces about 2 centimeters long.
  5. 5. Wash the chicken breast fillet.
  6. 6. Pat the meat dry with kitchen paper.
  7. 7. Cut the chicken meat into small cubes.
  8. 8. Heat rapeseed oil in a coated frying pan.
  9. 9. Fry the chicken cubes in the pan.
  10. 10. Add the asparagus pieces to the pan.
  11. 11. Fry the asparagus along with the chicken for 2 to 3 minutes.
  12. 12. Pour 300 milliliters of broth into the pan.
  13. 13. Bring the mixture to a boil.
  14. 14. Reduce the heat to low.
  15. 15. Cover the pan.
  16. 16. Let the dish simmer for about 10 minutes.
  17. 17. Stir the dish occasionally while cooking.
  18. 18. Wash the arugula in the meantime.
  19. 19. Shake the arugula dry.
  20. 20. Remove coarse stems from the arugula.
  21. 21. Chop the arugula roughly with a large knife.
  22. 22. Wash the cherry tomatoes.
  23. 23. Halve the cherry tomatoes.
  24. 24. Stir the cream into the asparagus mixture.
  25. 25. Heat the pan once more briefly.
  26. 26. Season the dish with salt and pepper.
  27. 27. Sprinkle the chopped arugula over the pan.
  28. 28. Serve the dish immediately.
  29. 29. Serve boiled potatoes on the side if desired.

Nutrition per serving