Preparation 1. Mix together the sauce ingredients in a bowl, then set aside. If using previously frozen chicken breast, pat the chunks dry with a paper towel. 2. In a large nonstick skillet set ...

This sheet pan chicken and asparagus recipe is absolutely delicious and perfect for an easy weeknight meal since it comes together in just 10 minutes followed by 35 minutes of hands-free oven ...

6. Allow the chicken to cool 5 minutes before cutting across into thin slices. To serve, drizzle the sauce over the chicken, and garnish with additional mint leaves and lemon zest if desired.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. 1 cup nonfat sour cream 6 tbsp. honey 1 tbsp. lemon juice 2 tsp. curry powder In large bowl, combine sour cream, honey, lemon ...

Add 2 bunches asparagus, woody ends trimmed, tips reserved, sliced on a diagonal into ¾"-long pieces, and cook, tossing occasionally, until bright green and charred in spots, about 3 minutes.

When about 5 minutes of cooking time remain, add the asparagus to the pot. Cook until pasta is al dente and asparagus is just tender. Drain and set aside.

Add the asparagus, cover the pan, and cook for 3 to 4 minutes, or until the asparagus pieces are bright green and tender. Use a slotted spoon to remove them from the pan.

In this chicken and asparagus bake recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes ...

Step 2: Meanwhile, make the pesto: Combine macadamia nuts, arugula, and garlic in a food processor. Pulse until the mixture is combined and coarse, then add avocado and Parmesan. Pulse again to ...