Chicken And Asparagus - One Skillet

• 1 1/2 lbs chicken breasts, cubed
• 1 cup Minute Rice
• 1 bunch asparagus (big, fat ones -remove bad ends and slice in 1 - 2 inch pieces)
• 1 onion, medium chopped
• 8 ounces sliced water chestnuts
• 1 tablespoon olive oil
• 1 1/4 cups chicken stock
• lemon juice (One big fresh squeeze from 1/2 lemon)
• 1 1/2 teaspoons roasted garlic
• salt (at the addition of every ingredient)
• pepper (at the addition of every ingredient)

1. Heat pan on medium heat (5.5). Add oil and swirl. Brown onions for about 8 minutes. Remove from pan and reserve.
2. In the same pan, brown chicken breast (cook it almost all the way through). Deglaze with the lemon juice. Add asparagus stems. Cover and cook until almost done then add tips and water chestnuts. Return cover.
3. From time to time, you may have to spash some chicken stock in the pan.
4. Add 1 cup minute rice. Toss. Add 1 - 1/4 cup chicken stock. Toss and pat mixture down, even in the pan. Cover. Bring to a boil then remove from heat.
5. Allow to stand for 5 minutes with the lid on to cook the rice, before serving.

chicken breasts, rice, big, onion, water, olive oil, chicken stock, lemon juice, garlic, salt, pepper

Taken from www.food.com/recipe/chicken-and-asparagus-one-skillet-421143 (may not work)