Easy Low Calorie Turkey Breast Curry

Extra special with your favourite chutney's and a dollop of yogurt!

Today I’m sharing a really quick midweek meal. Something I try to do is regulate my portions and calorie intake during the week very rigidly. Sometimes I am really brilliant with it and sometimes not so much! The easiest way for me to get control of calories for the last meal of the day is a half cup of rice topped with something that has been stewed, like a sauce. You can do that using a completely vegetarian palate or a low fat protein such as chicken breast, turkey breast or I even find great success with lean beef in smaller quantities. My secret to keeping the calories low is taking away any fat that I can. My biggest enemy with calories is anything with fat in it. If you have something that has a high fat content or even just a few tablespoons of olive oil, you’re automatically going to be dealing with high calories since fat has a lot of calories. I know that before I started looking at calories and what they translated to in my every day routine, I was shocked at how much oil I was actually using! People say that olive oil is healthy, and while it is; everything in moderation! If you’re not measuring the oil going into your food you can quite easily go overboard. In 1 tablespoon of olive oil there are over 100 calories! If you’re making a one person dish, that’s a lot of calories to part with on your total daily intake; or it is for me anyways!

So with that said, the way I get around it is to boil boil boil! I use a non-stick pan, and I literally toss everything in, bring it to a boil and boil the crap out of it until it’s a thick sauce! No precooking, no heating oil to fry the onions and meat first, none of that! Just toss it in and boil boil boil, keep adding water if it’s not cooked through. Even if you don’t have a great non-stick pan, any large saucepan will work. I’ve found great success in this because you’re also left with a lot of flavour to dive into. I realize that for some things it just takes a bit of time. But if you get home from work and you toss it all in the second you get home bring it to a boil while you’re prepping for a shower, turn it down to medium and cook the crap out of it. My other tip is to stretch everything out with vegetables! Frozen vegetables are particularly the best because they’re completely hassle free and you can have them in ready when you need them. I tend to watch frozen items like peas, and sweetcorn because they tend to generate more calories, but mushrooms, red peppers, onions, green beans are fantastic for this. This recipe makes three portions, and can easily be stretched out for 4-6 with everything doubled. A secret of mine is also LARGE batches! Get those old takeaway containers out because they’re going to be your best friend at making portions correctly. I hope you enjoy!

Ingredients:
500g (1lb) diced turkey breast
1 400g tin chopped tomatoes
1 red pepper
150g button mushrooms
100g frozen peas
30g dried red split lentils
2 tbsp. mango chutney
Handful of coriander (cilantro)
Handfull curry leaves (optional)
2 green cardamom pods
3 whole cloves
1 inch piece cinnamon
2-4 tbsp. curry powder
1 tsp. whole peppercorns
Salt to taste

To Start (This will take appx. 1hr)
Prep all of the veg – cut the peppers, slice the mushrooms, dice the onion.
Take out the peas and weight them.
Weigh out the red lentils.
Gather all spices.

To cook:
Heat a pan really hot. (While you don’t have to add oil, you want to throw everything into a very hot pan.)
Start by throwing in the meat first, then the veggies.
Add in the tinned tomatoes and two cans of water.
Next add the spices, and lentils and peas while it’s coming up to a boil.
Salt lightly because it will develop more salt while cooking.
When it’s up to a rolling boil add in two cloves of garlic and turn to a medium boil and cover.
After about 30 minutes of boiling take off the cover, taste to check seasoning, if it needs more salt, salt it.
At this point add half the mango chutney (1 tbsp.), stir in and continue to cook.
If it’s too watery, turn that flame up high and evaporate the water, if it’s running out of water, add a bit more. Cook until the sauce has reached a consistency you like.
If it’s still too bitter add the remaining 1tbsp. of chutney.
At the final 5 minutes of cooking throw in the last clove of garlic, crushed or diced up.
Serve it up when hot on a bed of rice with some fat free yogurt.

*Note: If you can’t find mango chutney, a few tablespoons of coconut milk would be perfect.

Vietnamese Meatball Buns with a Spicy Tomato Sauce

I’ve been experimenting with meatballs lately. I had some ground turkey and I wanted to make some Vietnamese flavoured ones; ideally they would have gone better with pork, but I only had turkey! They turned out fantastic! I really loved them. They’re basically my take on a bánh mì sandwich. Of course I also didn’t have any baguette either, but I had buns and it worked!! The flavours were all there. I even pickled some carrots and cucumber to give it an extra crunch, since the meatballs are soft. Top with fresh chillies and coriander you’ve got yourself a massive punch of flavour! As an added bonus I’m including the recipe for the spicy tomato sauce I made to go on the bread, if you’re feeling up to it turns into a delicious thick ketchup type of sauce, thick and glorious, wonderful on many things! This recipe can serve 2-3 depending on how many meatballs you make. I got 18 small meatballs out of this, and can fit about six in a sandwich. Enjoy!

My take on a bánh mì!

Ingredients:
250g turkey breast mince
1 small red onion
1 chilli (or half depending on how hot they are)
1 tbsp. freshly grated ginger
2 garlic cloves also grated to a puree
1 spring onion
Small handful fresh coriander
Dash sesame oil
1-2 tbsp. soy sauce
50g bread crumbs soaked in a little milk
1 egg white

To start: (If you’re making the sauce, I would recommend starting that first; see bottom)
Dice finely, small red onion, chilli, coriander and spring onion.
Grate the ginger and garlic into a paste.
In a bowl, mix together minced turkey, soy sauce, sesame oil, bread crumbs, egg white and diced vegetables including ginger and garlic.
Mix thoroughly; hands are best here!

To Cook:
I used a non-stick skillet so I’m able to not use oil, if you’re using oil, only use a tablespoon or two to get it done.
Get the pan on high heat, while it’s heating make your meatballs.
It helps me if you get your hands wet before you dive into the mixture to make the balls.
Form into small 1-2 inch balls and set aside.
When the pan is hot, set them down and fry to get a good colour on them.
Try not to turn them before they’ve got the proper brown color because they’ll just stick and pull apart.
I like to put a bit of water in the pan and cover with a tight lid for a few minutes until they’re done.
Since they are small they will cook really fast.
When they’re done pop some sauce on a bun and get them in your tummy!

Note:
If you would like to pickle some vegetables to go with the sandwich all you need is the 1:1 ratio sugar to white vinegar. I use slightly less sugar because I prefer the punch of the vinegar.
Heat up the sugar vinegar mixture until the sugar is dissolved.
Slice some vegetables like carrot, cucumber, chillies and red onion finely and place in the solution and sit for about 20-30 minutes. Enjoy!


Spicy Asian Tomato Sauce

To be honest, I know that tomato isn’t a base for many sauces in Asian cuisine but I wanted to make a thick bbq like sauce. This is dead simple, all you have to do is dump all of these ingredients into a pan, bring up to a boil and simmer for about an hour until it’s thick and syrupy.

Ingredients:
1 400g tin of chopped tomatoes
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tbsp. fish sauce
3 tbsp. honey
1 onion diced
3 cloves garlic diced or grated
1 knob ginger grated to a paste
1 tbsp. Chinese five spice
½ tsp. red chilli flakes (I used the hot Korean kind)

Halloumi Stuffed Peppers with a Spicy Tomato Sauce

I love a good vegetarian dish for supper as well as a good Moroccan spiced dish. This fortunately combines both! It’s fairly easy to put together as well, but once it’s together you shove it in the oven and forget about it. There are also a million things you can do with the couscous stuffing. You can eat it as a side by itself or stuff it into a chicken or lamb roulade. You could also integrate other ingredients; the options are endless! I made this dish to serve as a main course for two people making 4-5 peppers. It can easily be a side dish as well, just up the ingredients a bit.

Light lunch, dinner or a side dish!

Ingredients:
1 400g tin of tomatoes
2 medium onions
75g dried whole wheat couscous
225g block halloumi
4 large peppers
3 cloves garlic
50g dried dates
50g dried pistachios
2-4 tbsp. ras el hanout rub
Salt and pepper to taste
1 tsp. olive oil

For the Sauce:
Dice one onion and chop garlic.
In a saucepan combine tinned tomatoes, onion, garlic, and 1-2 tbsp. ras el hanout.
Bring to a boil and let it reduce until the onions are soft, about 10 minutes. (You might need to add half can of water)

For the Couscous:
Dice the other onion and garlic.
Slice the dried dates and pistachios.
In a small pan heat the oil and fry the onion, garlic, and dates until soft.
At the end add the pistachios and take off heat.
In a bowl mix the dried couscous with the friend onions, garlic, dates, and pistachios.
Pour about 250ml boiling water on to the couscous, cover with cling film and set aside.

To Assemble:
When the sauce is done take off heat.
Cut the tops off the peppers and remove seeds and veins.
Cut the halloumi in about 24 chunks (six pieces for each pepper)
Place a ladle of sauce at the bottom of the dish.
Place halloumi in each pepper arranged so you can still fill with the couscous mixture.
By now the couscous should be rehydrated and ready to fluff and fill. Use a large table spoon to fill each pepper evenly and repeat for all of the peppers.
Pour the rest of the sauce over the peppers.
Cover with foil and bake for about 45mins-1hr at 180.
Enjoy!

Simple Kale and Chickpea Salad

I got a bunch of kale in my veg box yesterday. It wasn't planned, it was supposed to come last week, needless to say I had to think of something to do with it. When I've previously tried it I stewed it down and I felt it was a bit boring. Instead of doing that again I decided to see if salting it would soften it enough to just make it into a salad. About 30 minutes later after salting it (lightly), it turned into a lovely salad with some persuasion from some lemon juice. It was a good thing because I ran out of lettuce for a dinner salad and it made a great side dish, healthy and substantial! Serves 2. Enjoy!

Ingredients:
2 c. shredded kale
½ lemon juice only
½ can drained chick peas (~200g)
1 tomato
½ small onion sliced thinly
½ tbsp. Extra virgin olive oil
½ tsp. Freshly ground sea salt

To start:
Shred the kale, place in a bowl and salt. Mix up with your hands and leave for about 30 minutes to break down.
Next slice the onion thinly and chop the tomato.

To finish:
Add the juice of half a lemon, the tomato, chickpeas and onion.
Adjust seasoning as necessary then drizzle on the oil.
Serve now or it can wait out marinading and the flavours get better.

American Pancakes with Blueberry Syrup

Normally I wake up on a weekend wanting breakfast tacos, but not this past Saturday, all I could think about was pancakes with some lovely blueberry syrup. Turns out I had the blueberries in the freezer, all there was to do was whip it all up for an easy breakfast! This made four exactly and served two, but can easily be doubled. Also, from experience, I would start the pancakes first then work on the sauce while the pancakes are going! Enjoy!

Ingredients:
150g self-raising flour
1 large egg
1 tsp. baking powder
300ml milk
½ tbsp. sugar
150g frozen blueberries
1 tbsp. corn flour
½ c. orange juice
½ c. water
½ tsp. cinnamon
2 tbsp. sugar
1 tbsp. melted butter
1 tbsp. oil

To start:
Mix up the flour, egg, baking powdering milk and ½ tsp. sugar in a bowl.
In a cast iron skillet, heat a tiny bit of oil and rub it all over the pan with a paper towel.
When it’s hot about 5 minutes, pour on the first pancake, turn the heat to med-low and leave it alone for about 4-5 minutes or until you start to see air bubbles on the top.
Flip, and wait a further couple of minutes until nice and golden on the other side.

Meanwhile:
As the pancakes are cooking, throw the blueberries, orange juice, water, cinnamon and 2 tbsp. sugar and melted butter into a small saucepan.
Bring to a boil and simmer for 10 minutes or until a thick lovely syrup has formed.
When the pancakes are done, butter them up and pour the blueberry sauce on top!

Crispy Chorizo and Prawns on Spinach Couscous

I have to admit, this isn’t totally my recipe idea, I adapted it from a chefs recipe I saw on TV. It was a 15 minute meal special and I didn’t believe him so I made my own. The original recipe was with squid and needless to say I did not like it at all. I decided to try my hand at a prawn one and I really enjoyed it! I just have to post it because it literally took nearly 20 minutes. So so so easy, and everyone needs easy. This is for exactly two servings, but I would just double it if you want to make more! Enjoy.

Ingredients:
150g uncooked prawns
100g chorizo sausage
1 whole pepper, you can mix and match of any color
1 medium onion in halves
¾ c. whole wheat couscous
100g baby spinach
1 tbsp. bouillon powder
1 c. boiling water
3 cloves garlic
1 tbsp. honey
2 tbsp. sherry vinegar
Yogurt for dolloping

To start:
In a food processor, add the onion, spinach bouillon powder and blitz up until it’s almost a paste, a few seconds.
Add the couscous and stir around.
Next add the boiling water, try to pour it all around.
Pop the lid on the processor and let sit until you’re ready to serve.

To Make the dish and finish:
Slice the pepper, onion, and chorizo.
In a hot pan put the chorizo down until it starts releasing some fat, about 2 minutes.
Next add the peppers and onions and sauté for a good 5-7 minutes until the chorizo crisps and the peppers soften.
Next add the prawns continuing to stir until they get a pink color.
Crush in the garlic and add the honey, stirring around until it gets a nice caramelized color and there’s a real crisp to the veggies.
Next deglaze with the vinegar scraping the bits off the pan, and then you’re done.
Serve hot over the couscous!

Easy Vegetable Pearl Barley Risotto

I love love love pearl barley. It’s so useful and good for you. I bought it once because I was going through a whole grain and fibre phase, and I ended up using it in a risotto as a substitute for Arborio rice. I absolutely love this and won’t change back to Arborio unless I have a hankering for it. I vary with my garnishes but I generally keep this vegetarian as there’s just no need for any meat. The base of the risotto is below but you can put anything you want in it. Please enjoy, this serves 2 hungry people!

Ingredients
1 ¼ c. pearl barley
1 stalk celery
1 small onion
1 litre vegetable stock ( I use marigold stock powder)
2 tbsp. Philadelphia cream cheese
3 cloves garlic
1 tbsp. oil

My garnishes:
Yellow courgette
Roasted beetroot (If you would like the recipe message me)
Rocket
Cherry tomatoes

To start:
Dice onions and celery, fry in a little oil until soft, about 5 minutes.
Add the barley and stir for a further 2-3 minutes.

To finish:
Add a third of the stock and bring it to a boil. Stirring constantly, turn the heat down to a simmer until most of the liquid is gone. This should take 5-8 minutes.
When the liquid is nearly gone add another third of the liquid and bring to a boil then turn down to a simmer, cover for 5 minutes.
Next taste the barley and see if it’s soft, you want a nice firm texture but it won’t feel weird to chew.
Add half of the remaining stock and cover a further 4 minutes.
To finish add the garlic and the cream cheese, the rest of the stock and stir keep on a simmer with lid on until it’s smooth and done.*

*At this point I added sliced courgettes and cherry tomatoes. The heat will cook the courgettes through and give a nice crisp tastes. Then I top with my roasted beetroot and arugula to serve.

Steamed Sea Bass and Pak Choi with a Spicy Asian Ginger Kick

I love fish! I know that some people are turned off by fish and that's OK, but they need to get out there and try it! The most effective way to cook fish I've found is to steam it in a foil packet. It’s really easy, not to mention it makes it really hard to overcook the fish. Sea bass is one of my favourite fish and this is a lovely way to try it especially since pak choi is full on in season. I used whole sea bass (which served two) in this recipe but you could easily use skinned and boneless fish but I do however recommend a nice white fish. But use what you have, the flavours speak for themselves. Enjoy!

Ingredients:

1 whole sea bass

1 large bunch pak choi (may use 4 smaller ones)

½ red onion

1 knob ginger peeled

1 chili (red)

1 clove garlic

½ lime (juice only)

¼ c. coriander chopped

1 tsp. honey

2-3 tbsp. extra virgin olive oil

Dash sesame oil

To start:

Preheat oven to 200C or 400F

Lay 1 sheet of foil down on a shallow baking tray, just long enough to extend past the edges.

Drizzle a little oil o the bottom.

Cut the pak choi in 4 quarters and lay down on the bottom.

Slice the ginger, red onion, chillies and sprinkle half of each of these on top of the pak choi.

Next rinse the fish and lay it across the pak choi.

Sprinkle the remaining chili, ginger, and onion on top of the fish. You can scor the fish before you do this and shove the ginger inside for more flavour.

For the dressing:

Crush the garlic.

Combine garlic, lime juice, honey, olive oil and sesame oil in a jar or small cup.

Whisk up and pour over the fish.

Top with sea salt and coriander.

To Bake:

Take a long piece of foil the same length as the bottom piece, and carefully fold each of those pieces together making a packet where no air/steam can get out.

Place in a preheated oven for 25 minutes.

Be careful when removing as it will be extremely hot. My recommendation is poking a hole and letting some steam out before opening completely.

Flake the fish off the bone and serve.

Earthy Roasted Veg Salad with Goats Cheese

Hello all, I might actually be back this time! How are you all doing? I have missed being able to share recipes, but sometimes life happens and you get distracted! Email me if you would like to suggest a recipe or would like me to make something, perhaps you've tasted something of mine and would like the recipe? Today I’m sharing a salad I made during a week night as a meal, it has lots of earthy attributes that will allow you to stay fuller longer and enjoy this ‘salad’ as a midweek dinner, or as a lunch that will be good and be good for you. Enjoy.

Arrange it any way you'd like!

Ingredients:
1 Small butternut squash
300g of fresh beetroot
1 can of green lentils
100g mild goats cheese
Leafy greens for the salad
Juice of about 1 lemon
1 tbsp honey
2-3 tbsp good extra virgin olive oil
Salt and pepper
Oil for roasting

To start:
Preheat oven to 200C (~400F)
Peel butternut squash, scrub beetroot.
Dice both butternut squash and beets to about the same size.
Place on a sheet pan and drizzle with olive oil, sprinkle with salt and pepper. Toss to combine.
Put in oven for about 40 minutes or until fork tender.

Next:
Make the dressing by combining one part lemon juice to two parts olive oil. (I say this bc lemons vary in juice quantity), add the honey, salt and pepper and whisk it up.

To put together:
When the roasted veg is done take out of the oven and cool for a few moments.
Place the salad leaves, lentils on a plate and arrange roasted vegetables around.
Dress the salad and toss and season accordingly.
Dot the plate with the goats cheese.
Serve with crusty bread or soup.

Note: I could add lots of notes to this, but a reminder is, you don’t have to use green lentils, you can use any bean you like. I also recommend making any vinaigrette in a reused mustard jar or something of the like, it makes it so much easier to shake up and store.

Fish Curry

This is a delicious alternative to the standard take away. It takes a few extra steps and some extra lovn', and the results will be worth it. It's a delicious delicate fish curry unlike some of the standard sauces you get at local takeaways. I adapted this recipe from a 'do it yourself' curry box, and I think it came out even better. By the way I think chicken or turkey would work perfect with the flavors as well as fish. Enjoy.

Ingredients:
300g firm fish (Salmon, cod, etc..)
1 400g can chopped tomatoes
2 chillies –or as hot as you’d like it
1 onion
50g creamed coconut (3 tbsp.)
1 cinnamon stick
½ tsp peppercorns
½ tsp. cumin seeds
1 thumb size nob fresh ginger
3 garlic cloves
4 cardamom pods
2 whole cloves
1 tbsp. coriander dried
1 tbsp. ground cumin
1 tbsp. garam masala
½ tsp. turmeric
½ tsp. chili powder
10 curry leaves
2 tbsp. olive oil

To start:
Toast the spices, cinnamon, peppercorns, cumin seeds, cardamom, cloves, coriander, ground cumin, turmeric, chili powder on a low heat until they become fragrant.
Immediately take off heat and place in a bowl.
Next in a food processor puree the onion, ginger, and garlic. Set Aside.
Grate the creamed coconut and set aside

To cook:
Add oil back into the pan that you toasted the spices, when hot add the puree and cook stirring constantly for 5 minutes.
Next add the toasted spices, stirring and cooking for a further couple minutes.
Next goes in the creamed coconut shavings, until melted.
Then add the tomatoes and curry leaves bring up to a boil until everything is combined.
Simmer the sauce for about 30-45minutes, stirring occasionally.

To finish:
Make sure there is no skin on your fish.
Cut in chunks about 1-2 inches.
Gently lay the fish in the sauce and move around until covered by the sauce.
Turn the sauce down to low, and simmer for 5 more minutes or until the fish is firm and cooked.
Once finished serve over rice, or for low-carb alternative cauliflower rice, enjoy!

Easy Stewed Tomatoes and Okra

Easy Stewed Tomatoes and Okra

Back home I used to get cans of stewed tomatoes, and I miss them, there’s only a slight difference between regular canned tomatoes and the stewed. They are stewed with peppers, celery and onions. It makes it convenient to add extra level of flavour without doing anything yourself! I remember I used to always heat up a can and then add a bag of frozen okra. I’ve tried to recreate it and it’s a great side dish or would be a great main dish if you add chicken or prawns, over rice. Enjoy.

Ingredients:
1 400g can chopped tomatoes (Any kind)
400g frozen bag chopped okra
1 small onion
3 cloves garlic
½ green pepper
½ tsp. cumin
½ vegetable stock cube
Pinch of sugar
1 tbsp. olive oil

To Start:
Dice onions, pepper, garlic. Set aside.
Heat oil in a pan until hot.
When hot add onions, pepper, and garlic.
Sautee for about 5 minutes, until they soften.

To finish:
Add the tomatoes, okra, stock cube, and seasonings.
Cover and let stew down for about 15-20 minutes.

Serve hot, over rice, or as a side dish to any main.

Catch-up on Life Chicken Cacciatore

So this dish is traditionally an Italian stew, but I just happened to have these ingredients and jazzed it up with a few spices and it really is the simplest one pan meal for a family. I made mine and served it on wholegrain rice to give it an extra burst of nutrition. Serves 4.

Ingredients:
4 chicken breasts
1 red pepper
½ yellow pepper
1 medium onion
150g mushrooms (chestnut and button)
1 can chopped Italian tomatoes
2-3 cloves of garlic
½ -1 tbsp. olive oil
1 glass of white wine
½ tsp. oregano
¼ tsp. basil
½ tsp. red chili flakes
Salt/pepper
Garlic powder
Pinch of chicken bouillon cube

To start:
Heat a pan with some of the oil, while it’s getting hot salt, pepper, garlic powder one side of the chicken breast.
When the oil is hot lay the seasoned side down, and season the side flipped up.
Let those brown in the pan for about 4-5 minutes per side.

To Continue:
As the chicken breasts are browning in the pan, slice the peppers, onion, mushrooms, garlic.
Open the cans pour the glass of wine.
Set seasonings aside.

To finish:
When the chicken has cooked 4-5 minutes per side and is nicely browned, remove from pan and set on a plate. Set aside.
Add a dab more oil to the pan to get hot, when hot add the onions and peppers and stir-fry for about 5 minutes until you can see them getting tender.
Next add the mushrooms and garlic and sauté until they start to get tender.
Pour the glass of wine into the vegetables and boil until the liquid has been reduced by half or so.
When reduced add the can of chopped tomatoes, oregano, basil, chili flakes and pinch of bouillon cube.
When the pan is at a boil return the chicken breasts and juice on the plate back to the pan and continue cooking for another 15-20 minutes with a lid on. Serve over rice when done.

3-Tomato Mexican Style Primavera with Chicken

I started cooking this dish just purely out of the things I had in the house. I think you could add or omit anything in this recipe even the chicken and it would still be great as long as you kept the seasoning the same. I really suggest serving over rice but pasta will do. To me this dish reminded me of something my mom used to make and brought back a lot of memories for me, so please enjoy! Serves 4.

Ingredients:
3-4 large to medium chicken breasts
1 ½ zucchini (courgette)
½ medium onion
2 cloves garlic
1 red pepper
1 bunch of asparagus, just the top 3-4inch tips
25 g sun dried tomatoes
1 can chopped Italian tomatoes (or any you have)
3 medium fresh tomatoes
½ teaspoon Mexican oregano (or regular oregano)
½ tsp. cumin
Garlic powder
Salt/pepper
½ chicken bouillon
Water
½ tbsp. oil

To start:
Slice the zucchini rounds. Cut them in half if you like and then slice the rounds.
Slice in onion, red pepper, sun dried tomatoes into strips
Dice garlic
Get all spices out and open jars/cans

Next:
Heat a sauté pan with the oil, and season the chicken breasts with salt/pepper and garlic powder.
When pan is hot sear the chicken breasts on each side for about 5 minutes. Then remove from a pan and set on a plate to rest.

To continue cooking:
Add the onion, courgette, red pepper, garlic and sauté for a few minutes until fragrant in the same pan.
Next add the can of tomatoes, sun dried tomatoes, fresh tomatoes, cumin, and oregano and turn up the heat to bring to a boil.
Crumble the chicken bouillon over the sauce and add about a half cup of water to get things moving.
While your sauce is simmering, slice the half cooked chicken breasts and set aside.
Stir your sauce continuously.
As you see the vegetables soften add the asparagus.
Taste to make sure you like the salt and the pepper.
When the vegetables are all soft and fully cooked add the chicken back into the pan and continue to cook for another 5 minutes.
Serve over hot rice, or pasta.