(after Sabine Bauer modified it as Creamy Asparagus Chicken on this blog)
Makes 3 servings
14-16 oz chicken breast or tenderloin, cubed
1 bunch asparagus
1 cup sliced mushrooms
2 medium spring onions
2 Tbsp friendly fat (olive oil)
Suggested spices were: crushed chili, aniseed, cumin, salt
I didn't have some of that, so I used:
1/2 tsp McCormick's Southwest Seasoning
1/4 tsp Crushed Red Pepper
1/4 tsp Cumin
3 Tbsp reduced fat cream cheese
3 Tbsp Parmesan (I used a Parmesan/asiago mix, which is to die for)
1 cup unsweetened almond milk
Chop asparagus into 1" pieces, chop spring onions, slice mushrooms (I also cut them in half after slicing), cut chicken into cubes.
In a frying pan, heat olive oil and spices to taste, stir fry onions, chicken, mushrooms and asparagus; reduce heat, cover and let cook for about 10 mins.
FOR THE SAUCE:
In a small bowl mix cream cheese, Parmesan, and almond milk; zap for about 30 sec in microwave and stir until smooth. Add to chicken and veggies, stir, and let simmer for about a minute.
17 Day Diet Gal's Notes:
I like spicy -- and especially if it's a slow burn that builds with each bite. The spices that I used fit my requirements -- when I was done eating this, my mouth was a tiny bit on fire and dissipated after about 5 minutes. If you don't like spicy very much, you can use other spices to fit your taste buds.
I tripled some of the ingredients to make this version that is good for 3 meals (chicken called for 4 oz; sauce requirements were 1/3 less; mushrooms were much less); I had quite a bit of sauce, so next time I will probably only double the sauce. Even then, we shall see!
If you don't have onions readily available, you can use onion powder (I had to do this the second time I made it).