Asparagus and chicken casserole

Asparagus and chicken casserole

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Chicken

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

Vegetables & sauce

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

Chicken

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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