Linguini With Asparagus And Chicken - cooking recipe

Ingredients

4 boneless and skinless chicken breast halves
1/4 c. fresh garden onion, chopped fine
1 clove garlic
1/4 tsp. salt
freshly ground black pepper
12 to 16 fresh asparagus spears
1 Tbsp. olive oil
1/2 c. low-sodium chicken broth
1/2 c. whipped cream, unwhipped
1 tsp. oregano
1 tsp. basil
1/4 c. grated Parmesan cheese

Preparation

Cut up chicken in 1-inch cubes.
Chop onion finely.
With fork, mash clove of garlic into paste until smooth.
Trim off tough asparagus ends.
Peel stalks, if desired (the little points on stem, optional).
Cut in diagonal 1-inch pieces.
In heavy skillet, saute chicken in olive oil 5 minutes or until no longer pink. Remove from skillet.
Add onion and garlic paste.
Cook until onion is tender (softened), but not brown.
Stir in chicken broth and asparagus.
Cook 2 minutes or until just crisp.
Add and heat whipped cream until very hot (do not boil or let curdle).