1 tbsp olive oil
1 lb boneless, skinless chicken breasts
1/2 tsp salt, divided
1/4 tsp coarsely ground black pepper
1 can condensed cream of chicken soup
1/2 lb fresh asparagus spears, cut into 1 1/2-in. pieces (about 2 cups -- I substitute Broccoli)2 cups milk
1 cup chopped onion
2 oz grated fresh Parmesan cheese (about 1/2 cup)
2 garlic cloves, pressed
1 tbsp lemon zest
2 cups uncooked instant white rice
1.Heat oil in Skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. pieces. Combine chicken, 1/4 tsp of the salt and black pepper in large bowl; toss to coat. Cook chicken 4-5 minutes or until no longer pink in center. Remove chicken from Skillet; set aside.
2.Return Skillet to heat; add soup, asparagus, milk, onion, cheese, garlic, zest and remaining 1/4 tsp salt. Bring to a boil; reduce heat to medium-low and simmer 3 minutes. Stir in rice and chicken. Cover; let stand 5 minutes. Yield: 6 servingsI'd love to help you bring dinner to your table in 30 minutes or less by hosting a cooking show. Visit my website to view all the great products you can get FREE for hosting!