chicken with asparagus and mushrooms recipe

chicken with asparagus and mushrooms

prep time: 15 minutes
cook time: 20 minutes
ready in: 35 minutes

makes: 4 servings, 12 oz. each


  • 8 oz. whole wheat pasta
  • 1 lb. boneless, skinless chicken breast
  • 5 teaspoon canola oil, divided
  • 1 cup chopped onion
  • 1 teaspoon crushed garlic
  • 8 oz. baby portabella mushrooms, quartered
  • 2 teaspoon cornstarch
  • 1 cup reduced sodium chicken broth
  • 1 lb. asparagus spears
  • 1/2 teaspoon dried oregano
  • Ground black pepper to taste
  • 1/4 cup grated Parmesan cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook pasta according to package directions.
  2. Cut chicken into bite-sized pieces. Heat 1 teaspoon of oil in a large skillet over medium heat. Sauté chicken in 2 batches until lightly browned, using additional 1 teaspoon of oil for second batch. Remove chicken from skillet.
  3. Add 1 teaspoon oil and sauté mushrooms until lightly browned and just beginning to give up their liquid. Remove mushrooms from skillet.
  4. Add 2 teaspoons of oil and sauté onions and garlic until tender and lightly browned.
  5. Combine cornstarch with chicken broth and add to skillet. Cook until it starts to thicken.
  6. Slice asparagus spears into 2 to 3-inch pieces and add to skillet, cook for 1 minute.
  7. Return chicken and mushrooms to skillet, sprinkle with oregano and pepper and stir gently to combine. Cook until asparagus is crisp-tender and chicken is cooked through.
  8. Serve over cooked pasta and sprinkle with Parmesan cheese.

Per Serving: 470 calories, 12g fat, 3g saturated fat, 80mg cholesterol, 410mg sodium, 54g carbohydrate, 10g fiber, 5g sugars, 40g protein