Asparagus and chicken casserole

Asparagus and chicken casserole

Total: 45 min. | Active: 45 min.
Nutritional value / people: 353 kcal
, Fat: 17 g
, Carbohydrate: 12 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g tender chicken breast fillets
1 tbsp pesto verde (green pesto)
a little pepper

Vegetables & sauce

500 g white asparagus, peeled, cut into approx. 5 cm pieces
salted water, boiling
200 g sugar snap peas
1 ½ dl full cream
salt and pepper to taste
1 tbsp almonds, toasted, coarsely chopped
1 tbsp dried cranberry
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How it's done

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Coat the chicken with the pesto, season.

Heat a griddle or frying pan, grill/fry the chicken for approx. 2 mins. on each side, remove.

Vegetables & sauce

Cook the asparagus in salted water until just about done. Add the sugar snaps at the end, cook for approx. 2 mins., drain the vegetables and return to the pan. Pour in the cream, bring to the boil, season, cut the chicken into pieces, add to the pan, warm through and plate up. Garnish with the almonds and cranberries.

Good to know
Serve with: Potatoes, rice.

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