Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 8 skinless (, boneless chicken thighs)
  • salt and fresh ground pepper (, to taste)
  • 1/2 tablespoon Gourmet Garden Lightly Dried Basil
  • 1 can (12 ounces) low fat evaporated milk
  • 1.5 tablespoons all-purpose flour
  • 1 tablespoon Gourmet Garden Stir-In Garlic Paste (, or to taste)
  • 1 tablespoon Gourmet Garden Lightly Dried Basil (, or to taste)
  • salt and fresh ground pepper (, to taste)
  • 1- pound fresh asparagus (, cut into 2-inch pieces (break off and discard the woody ends of the asparagus))
  • Gourmet Garden Lightly Dried Parsley (, for garnish)

Instruction

  • Heat olive oil over medium heat in a large nonstick skillet.
  • Season the chicken with the salt, pepper, and dried basil.
  • Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.
  • Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.
  • Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined.
  • Add the prepared sauce to the hot skillet and bring to a boil.
  • Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer.
  • Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.
  • Remove from heat.
  • Garnish with parsley and serve.