I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. Rebekah Beyer, Sabetha, Kansas.
1/4 pound Boneless skinless chicken breasts, cut into 1/2 inch strips
0.08 teaspoon Salt
1/25 teaspoon Pepper
1 teaspoon Olive oil, divided
0.08 pound Sliced fresh mushrooms
0.17 Small onion, halved and sliced
0.33 Garlic cloves, minced
0.17 pound Fresh asparagus, trimmed and cut into 1 inch pieces
0.08 cup Sherry or chicken stock
0.33 tablespoon Cold butter, cubed
Nutrition value
407
calories per serving
24 g Fat33 g Protein16 g Carbs18 g FiberOther
Current Totals
Fat
24g
Protein
33g
Carbs
16g
Fiber
18g
MacroNutrients
Carbs
16g
Protein
33g
Fiber
18g
Fats
Fat
24g
Vitamins & Minerals
Calcium
58mg
Iron
7mg
Vitamin A
203mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
9mg
Vitamin B6
< 1mg
Vitamin B9
70mcg
Vitamin B12
0mcg
Vitamin C
12mg
Vitamin E
3mg
Copper
2mcg
Magnesium
112mg
Manganese
1mg
Phosphorus
550mg
Selenium
27mcg
Zinc
6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment