Makes 5 Servings
OLIVE OIL for cooking
Two pounds BONELESS SKINLESS CHICKEN BREAST, sliced
One BELL PEPPER, sliced (would’ve preferred a red one if I had it on hand)
One medium RED ONION, sliced
Two cloves of GARLIC, sliced
SALT to taste
NO SALT SEASONING to taste
One pound FRESH ASPARAGUS, rinsed, bottoms trimmed (or “snapped off” would be more accurate), and chopped into thirds
Heat up your skillet over medium-high heat. When the pan is hot enough, drizzle in some olive oil and then add the chicken. Saute for a few minutes (until halfway cooked), then add rest of ingredients minus the asparagus. Continue sauteing until the chicken is done. Be careful not to overcook! Remember, since the chicken is sliced it’ll cook faster.
Remove the chicken and set aside. Working with the same skillet, drizzle a little more oil if needed and add the asparagus. If the bottoms of the asparagus are considerably thicker than the tips, add the bottoms first and allow them to cook an extra minute or two before tossing in the rest. Make sure you move the asparagus around the skillet so it can gather flavor from the bits and pieces leftover from the chicken. Season with salt to taste.
Once the asparagus is tender-crisp, remove it from the pan, mix it in with the chicken and serve!