Name: Garlicky Chicken, Tomato & Asparagus Skillet with Rice-Pasta Pilaf
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1.02 kg chicken breasts, boneless skinless; 1420 ml chicken or vegetable broth; 1 small pkg fresh thyme; 9 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ cups jasmine rice; 6 leeks; 170 g spaghetti pasta; black pepper; butter, unsalted; salt

Garlicky Chicken, Tomato & Asparagus Skillet with Rice-Pasta PilafGarlicky Chicken, Tomato & Asparagus Skillet with Rice-Pasta Pilaf — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

1.02 kg chicken breasts, boneless skinless

1420 ml chicken or vegetable broth

1 small pkg fresh thyme

9 cloves garlic

3 small pkgs grape tomatoes

1 ½ cups jasmine rice

6 leeks

170 g spaghetti pasta

black pepper

butter, unsalted

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.

Trim off the root ends and the dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces and place in a large bowl.

Slide thyme leaves off the stems; discard the stems. Add leaves to the bowl with the leek.

Preheat a large pot over medium heat.

While the pot heats up, use your hands to break the pasta into 1-inch pieces. Add to the bowl with the leek and thyme.

Once the pot is hot, add butter and swirl to coat the bottom; add leek, thyme, and pasta. Cook, stirring constantly, until the pasta turns golden, 2-3 minutes. Stir in the rice, broth, and salt, then bring to a boil over high heat.

Once the liquid in the pot comes to a boil, stir the mixture, cover the pot, and reduce heat to low. Cook until rice and pasta are tender and the liquid is mostly absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry, without turning, until golden underneath, 5-6 minutes (the chicken will not be cooked all the way through). Remove to a plate.

While the chicken is cooking, using a clean cutting board, peel and mince garlic; halve tomatoes. Place both in a large baking dish.

Snap or cut off the woody ends of the asparagus, cut into 1-inch pieces, and add to the baking dish with the garlic and tomatoes; stir to combine. Once the chicken is done, transfer to the baking dish and nestle, cooked-side up, into the veggies. Drizzle drippings from the skillet over chicken.

Place baking dish in the oven and bake until veggies are tender and chicken is cooked through, 10-12 minutes.

To serve, divide chicken, veggies, and rice-pasta pilaf between plates. Enjoy!

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