ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE
Steps:
- Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
- Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
- Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
- Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
- Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
- Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
- Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.
Nutrition Facts : Calories 454 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ASPARAGUS CHICKEN FAJITAS
"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 715mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
CHICKEN FAJITA PASTA
Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
- Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
- Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.
ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
AIR-FRYER ASPARAGUS
This air-fryer asparagus dish is packed with flavor, thanks to the lemon-garlic dressing the spears are tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat air fryer to 375°. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. In batches, place in a single layer on greased tray in air-fryer basket., Cook until tender and lightly browned, 4-6 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.
Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
AIR FRYER SHRIMP FAJITAS RECIPE
Make Mexican restaurant-style Air Fryer shrimp fajitas in just 10 minutes! Serve over tortilla bread, and top with fresh pico de gallo, zesty lime crema, and fresh avocado slices.
Provided by Diana
Categories Main Course
Time 14m
Number Of Ingredients 9
Steps:
- Preheat the air fryer to 375°F (190°F) for 5 minutes.
- Meanwhile, season the vegetables. Toss with half of the oil and half of the fajita seasoning. Add the vegetables to the Air Fryer basket and Air fry for 3 minutes.
- As the vegetables are being air fried, season the shrimp with the rest of the oil and fajita seasoning.
- When the 3 minutes are up, with a spatula move the vegetables to one side of the air fryer basket, and add the shrimp to the other half.
- Air fry for 6 minutes at 375°F (190°F) flipping halfway through. Mix everything together and serve.
- Assemble the fajitas over tortillas, and top with your favorite toppings (pico de gallo, guacamole or avocado slices, and lime crema).
Nutrition Facts : Calories 338 kcal, Carbohydrate 25 g, Protein 27 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 286 mg, Sodium 1093 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
PORTABELLA AND ASPARAGUS FAJITAS
Make and share this Portabella and Asparagus Fajitas recipe from Food.com.
Provided by drhousespcatcher
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
- Grill or roast or broil mushrooms and asparagus until done.
- Slice mushrooms.
- Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.
Nutrition Facts : Calories 82.6, Fat 1.2, SaturatedFat 0.2, Sodium 516.4, Carbohydrate 15.1, Fiber 5.8, Sugar 7.2, Protein 8
SHEET-PAN CHICKEN FAJITAS
One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make and cleanup is even faster!
Provided by Carolyn Casner
Categories Healthy Fajitas Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
- Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 32.5 g, Cholesterol 82.8 mg, Fat 12.1 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 1.9 g, Sodium 572.9 mg, Sugar 5.1 g
CHICKEN FAJITAS
Make and share this Chicken Fajitas recipe from Food.com.
Provided by MizzNezz
Categories Chicken Breast
Time 28m
Yield 12 fajitas
Number Of Ingredients 10
Steps:
- In small bowl, mix mix first 4 ingredients.
- Add chicken and marinate for 15 minutes.
- In skillet, cook onion and chicken with marinade for 3 minutes.
- Add peppers, saute for 3 minutes.
- Stir in salsa.
- Divide among tortillas.
- Top with cheese.
- Roll up and serve.
Nutrition Facts : Calories 329.9, Fat 14.3, SaturatedFat 6.1, Cholesterol 50.7, Sodium 451.1, Carbohydrate 30.2, Fiber 2.3, Sugar 1.2, Protein 19.5
ASPARAGUS CHICKEN FAJITAS
'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 53.1 g, Cholesterol 43.9 mg, Fat 8.5 g, Fiber 5.5 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 922.8 mg, Sugar 8.5 g
ASPARAGUS CHICKEN FAJITAS
'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 53.1 g, Cholesterol 43.9 mg, Fat 8.5 g, Fiber 5.5 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 922.8 mg, Sugar 8.5 g
ASPARAGUS CHICKEN FAJITAS
'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 53.1 g, Cholesterol 43.9 mg, Fat 8.5 g, Fiber 5.5 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 922.8 mg, Sugar 8.5 g
ASPARAGUS CHICKEN FAJITAS
'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 53.1 g, Cholesterol 43.9 mg, Fat 8.5 g, Fiber 5.5 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 922.8 mg, Sugar 8.5 g
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