Sauteed Chicken with Asparagus and Mushrooms

Here is another recipe I found (Martha Stewart) for a lighter recipe... we love chicken recipes and this one looks easy and tasty!

Sauteed Chicken with Asparagus and Mushrooms

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
• Coarse salt and ground pepper
• 1 pound button mushrooms, trimmed and thinly sliced
• 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
• Cooked noodles or rice (optional)

Directions

1. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
2. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.