Chicken and Asparagus Toss
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30 Min
Prep : 30 Min
This recipe is inspired by the region of Liguria in Italy.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 tsp. corn starch
2
1/2 cup Classico Basil Pesto di Genova
3
1/2 cup 25%-less-sodium chicken broth
4
2 Tbsp. extra virgin olive oil, divided
5
1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
6
1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
7
1 each red and yellow pepper, cut into thin strips
8
1 red onion, cut into thin wedges
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Step 1
Whisk corn starch, pesto and broth until blended. Step 2
Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add chicken; stir-fry 3 to 5 min. or until done. Remove from wok; cover to keep warm. Step 3
Add remaining oil to wok. Add vegetables; stir-fry 3 to 5 min. or until crisp-tender. Add corn starch mixture; cook 1 to 2 min. or until thickened, stirring constantly. Return chicken to skillet; stir-fry 1 min. or until heated through. Kraft Kitchen Tips!
Substitute
Substitute trimmed fresh green beans or snap peas for the asparagus.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 3.5 g
18 %
Cholesterol 65 mg
Sodium 400 mg
17 %
Carbohydrate 12 g
Fibre 3 g
Sugars 5 g
Protein 29 g
Vitamin A
15 %
Vitamin C
160 %
Calcium
6 %
Iron
25 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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