Comida Kraft
Recipe Box

Asparagus-Sauced Chicken

Asparagus-Sauced Chicken is rated 4.142857142857143 out of 5 by 7.
Prep Time
10
min.
Total Time
35
min.
Servings

6 servings

Asparagus pieces are simmered in a creamy, mustard-flavored white sauce that is spooned over cooked chicken breasts and rice for an elegant meal.

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What You Need

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Make It

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  • Preheat broiler. Broil chicken, 4 to 6 inches from heat, 10 to 15 min. or until cooked through, turning over after 8 min.
  • Meanwhile, mix milk, white sauce mix, mustard and bouillon in small saucepan. Bring to boil on medium-high heat, stirring frequently. Stir in asparagus. Return to boil. Reduce heat to medium-low; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently.
  • Spoon sauce over chicken and rice.

Great Substitute

Substitute 1 pkg. (10 oz.) frozen cut asparagus for the fresh asparagus.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 3 Meat (VL)
  • 1 Fat

Nutrition Bonus

Feel good about serving your family this low-calorie, low-fat meal!

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 320
Total fat 9g
Cholesterol 75mg
Sodium 710mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 6g
Protein 32g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Since I have a hard time broiling chicken & still have it come out juicey, I 'seared' the breasts in... Since I have a hard time broiling chicken & still have it come out juicey, I 'seared' the breasts in boiling water (with about a TBS of Coleman's dried mustard) for about 2 mins. then panfried until browned in 1 1/2 tbs olive oil on med- high, then covered & cooked on med untill done. My 'improvement' didn't seem to take any longer and was very juicey and the recipe was great!! -SCS
Date published: 2002-04-13
Rated 4 out of 5 by from I really liked this recipe! I really liked this recipe! It was a change from the ordinary and quite easy to prepare. Being a grilling nut though, I grilled the chicken breasts and then followed the rest of the recipe as directed. I also love asparagus and this was a new way to incorporate it into my meal.
Date published: 2002-10-10
Rated 3 out of 5 by from Ok, so I didn't really make this recipe. Ok, so I didn't really make this recipe. I took the idea and ran. I made my own garlic white sauce, no mustard, and stirred in the asparagus about 2 minutes to the end. I made brown rice with chicken broth, and broiled the chicken with s&p and garlic. Delish!
Date published: 2008-07-25
Rated 4 out of 5 by from I was excited to use asparagus for the first time, but when it was all finished it seemed like any... I was excited to use asparagus for the first time, but when it was all finished it seemed like any same-old cream of mushroom soup and rice dinner. Still tasted delicious, though.
Date published: 2008-12-02
Rated 5 out of 5 by from correction to my earlier comment: I used MILK, not water, with my cornstarch to make the sauce. correction to my earlier comment: I used MILK, not water, with my cornstarch to make the sauce. Also, I browned my chicken in a skillet with a little oil instead of broiling it.
Date published: 2007-09-15
Rated 4 out of 5 by from Delicious! Delicious! I marinated the chicken in Light Done Right Italian dressing and grilled it. Instead of rice I served it over linguini noodles and everyone loved it.
Date published: 2005-03-07
Rated 5 out of 5 by from This is really good; made it for family dinner party and it got rave reviews even from the very... This is really good; made it for family dinner party and it got rave reviews even from the very finicky teenagers. This is now one of our favorites!
Date published: 2009-02-26
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