One pan cooking in May’s kitchen

This is a quick cook dish that only uses one pan – what’s not to love! It certainly makes the most of the delicious fresh flavour of asparagus which when picked fresh from the veg plot really only takes minutes to cook .It’s super good for us too being a bit of a powerhouse of nutrients and a great source of prebiotics as well

Creamy Chicken, asparagus and potato pan fry

Serves 2 only takes about 10 minutes

1–2 tbsp olive oil or butter

200g new potatoes, cooked and thinly sliced

1 chicken breast, thinly sliced

1 bunch asparagus, trimmed & cut into 2–3 inch pieces

4–5 sun-dried tomatoes in oil, sliced thinly

1 clove garlic, minced

120ml cream

Some chicken stock, just a couple of tablespoons will do

2tbsp grated parmesan plus ½ tbspn for the topping

2tbspns breadcrumbs – panko work well or sourdough

Salt & pepper

Garnish: fresh herbs (parsley or chives)

Heat 1tbsp oil or butter in a large frying pan over medium heat.
Add potatoes and cook 4-5 minutes, stirring occasionally, until tender and lightly golden.
Push potatoes to one side of the pan and add a little more oil
Add the chicken slices along with some S&P and stir fry for about 4 minutes until golden and cooked through. Mix together with the potatoes.
Add the asparagus, sundried tomatoes a garlic to the pan and cook 3–4 minutes until the asparagus is just tender
Reduce heat to low and pour in the cream. Stir together and add some stock to thin the creamy sauce a little
Stir in 2 tbspns parmesan and simmer very gently until slightly thickened and coating everything.
In a small pan, heat a glug of olive oil and toast the breadcrumbs until starting to colour. Add the parmesan and melt together.
Serve the creamy chicken and asparagus and scatter the cheesy breadcrumbs over the top. Scatter over the fresh herbs