Ingredients
1 T Olive Oil
2 lbs boneless skinless chicken thighs
coarse salt and ground pepper
1 lb button mushrooms sliced
2 lbs asparagus cut into 2-inch lengths
cooked noodles
Preparation
In a large skillet, heat oil over med-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. To skillet, add mushrooms, asparagus and 1/4 c water, season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 5 minutes. Add chicken, cook, tossing, until warmed through about 2 minutes. Serve on top of noodles, if desired.
