CHICKEN & ASPARAGUS STOVE-TOP CASSEROLE

A Chef Marco Pierre White Recipe.

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SERVES 4

PREP TIME: 15 Minute(s)

COOK TIME: 15 Minute(s)

INGREDIENTS

1 lb. boneless, skinless chicken breasts, cut into chunks
3 Tbsp. olive oil, divided
1 tsp. fresh thyme leaves
Ground white pepper
1 bunch asparagus, trimmed, peeled and blanched (reserve all trimmings)
2 cups water
1 tub Knorr® Homestyle Stock - Chicken
1/4 cup heavy or whipping cream
2/3 cup finely chopped white onion
1 clove garlic, chopped
2 tsp. cornstarch
1 cup celery leaves

PREPARATION

Marinate chicken in 1 tablespoon olive oil and thyme in medium bowl. Season with white pepper; set aside.
Bring asparagus, trimmings and water to a boil in large saucepot. Reduce heat to low and simmer 1 minute. Strain out asparagus; reserve liquid. Stir in Knorr® Homestyle Stock - Chicken and cream; set aside.
Heat remaining 2 tablespoons olive oil in another saucepot and cook onion and garlic until tender. Add asparagus liquid and bring to a boil. Thicken with cornstarch blended with 1/4 cup water. Add chicken and simmer until chicken is thoroughly cooked, about 3 to 5 minutes. Stir in asparagus and celery leaves. Garnish with parsley or chervil.

Made with

Chicken Stock

Discover a great tasting stock made with carefully selected ingredients, simmered to perfection — perfect for broth and soups; rice, mashed potatoes and pasta; roast chicken; and sauces and gravies. Find it in the broth aisle!