With the summer heat upon us, I wanted a quick meal to throw together, while waiting for my Mom to fly into Texas from Ohio. Because of storms, her flight was delayed! My poor Mom, but she'll be here before you know it. The point of this recipe is to use whatever fresh veggies you have on hand and throw in some leftover meat or chicken. The measurements don't have to be exact. Serve it over some rice and it's dinner!
A bunch of asparagus, tough ends trimmed and sliced into 1" pieces
Some fresh mushrooms
Some sliced onion
About 1 T. Olive oil
About 1 T. butter
A sprinkle of crushed red pepper
A clove or two of garlic, minced
One leftover cooked chicken breast, cut up
Several shakes of soy sauce
Cooked brown or white rice
Heat the olive oil and butter together in a non stick skillet. Add the mushrooms, asparagus and onion, crushed red pepper, and sauté for several minutes, until the asparagus is tender, around 7-8 minutes. Add the garlic and sauté for about 30 seconds. Add the cooked chicken and add several shakes of soy sauce and heat through.
Serve over the cooked rice and dinner is ready! I'm saving a plate for my Mom!
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