Makes 4 servings
|2||teaspoons olive oil|
|1||cup onion slices|
|1||clove garlic, minced|
|1/2||pound boneless skinless chicken breast, cut into 2-inch pieces|
|1-1/2||pounds asparagus,* trimmed and diagonally sliced into 2-inch pieces|
|2||cups red bell pepper cubes|
|1||tablespoon chopped fresh basil or 1 teaspoon dried basil|
|1/8||teaspoon black pepper|
*Substitute two 8-ounce packages frozen asparagus for fresh. Partially thaw before using.
- Heat oil in large nonstick skillet or wok. Add onion and garlic; stir-fry over medium-high heat 1 minute or until onion is softened. Add chicken breast; stir-fry 3 minutes or until chicken is no longer pink.
- Add asparagus, bell pepper, basil, salt and black pepper; stir-fry 3 to 4 minutes or until asparagus is crisp-tender.
This dish can be served with hot rice or pasta.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||29 %|
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