Friday, February 12, 2010

Sun Dried Tomato Chicken

1 1/2 lbs. boneless chicken, cut into bite-sized pieces
8 oz. slice mushrooms, any kind
1 bunch of asparagus, cut into 1 inch pieces
1 jar sun dried tomatoes in oil, preferably sliced
2 cloves garlic, minced
1-2 TBS fresh chopped basil (I added some chopped parsley too.)
Salt & Pepper to taste
Parmesan Cheese

Microwave aspargus with a bit of water until slightly tender. Pour 1-2 TBS of oil, from the tomatoes into a pan. Over medium-high heat, stir-fry chicken & garlic until light golden. If necessary, add more oil, then mushrooms & asparagus, cooking until mushrooms are desired tenderness. Add remaining ingredients, except cheese. Heat through. I left my tomatoes sliced, but some family members would have preferred them in smaller pieces.

Serve over rice, top with parmesan (or feta is good too.) I made risotto with arborio rice. If you've never tried it, you need to. It's a lovely italian, short grained rice, and tastes close to being pasta.

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