Chicken with Asparagus, Pecans and Couscous
Pecans add a welcome chewy texture to the lightness of couscous in
this colorful one-skillet supper.
Prep time: 20 minutes Cooking time: 25 minutes
Serves 4
1 lb. chicken breasts
½ teaspoon dried thyme
¼ teaspoon paprika
¼ teaspoon salt
2 teaspoons olive oil
1 medium carrot, peeled and diced
1 cup chopped onion
8 oz. fresh asparagus
2/3 cup pecan halves, chopped
5.7 oz. package couscous mix with herbed chicken flavor
1¼ cups boiling water
- Cut chicken breasts
lengthwise to make 8 long, thick strips; sprinkle strips on both
sides with thyme, paprika, and salt. Heat a large non-stick
skillet with a tight-fitting lid over medium-high heat. Add oil,
swirl it to lightly coat pan, and then pour oil into a small
dish to use in step 3. Add chicken strips, cover and cook 5
minutes or until nicely browned.
- Turn chicken over,
reduce heat to medium and cook 5 to 7 minutes longer or until
chicken is almost cooked through. Remove form skillet and keep
warm.
- Add oil to pan, then
stir in carrot and onion. Cook, covered, 8 minutes, stirring
occasionally. Meanwhile, snap off and discard tough ends of
asparagus; cut spears crosswise into ¾-inch lengths.
- Add asparagus to carrot
mixture; cover and cook 5 minutes, stirring once. Remove from
heat and stir in pecans and couscous. Arrange chicken on top.
Combine boiling water and contents of seasoning packet; pour
into skillet, cover tightly and let stand 8 minutes before
serving.
Nutrition information per
serving: calories: 420; protein: 34g; carbohydrate: 49g; saturated
fat: 4g; monounsaturated fat: 13g; polyunsaturated fat: 5g;
cholesterol: 72mg; fiber: 4g; sodium: 571mg.
Source: Georgia Pecan Commission
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