Asparagus & Arugula Skillet

Ingredients

• 500 g white asparagus
• 250 g Chicken breast fillet
• 1 tbsp Rapeseed Oil
• 300 ml Vegetable broth
• 0.5 bunch arugula
• 150 g cherry tomatoes
• 100 ml cooking cream
• Salt
• Pepper

Instructions

1. 1.

   Wash the asparagus, remove woody ends, peel generously and cut into 2 cm pieces.

2. 2.

   Wash the chicken breast fillets, pat dry and dice them.

3. 3.

   Heat rapeseed oil in a non-stick skillet and brown the chicken cubes. Add the asparagus pieces and sauté for 2–3 minutes.

4. 4.

   Pour in 300 ml broth, bring to a boil, then cover and simmer over low heat for about 10 minutes, stirring occasionally.

5. 5.

   Meanwhile, wash the arugula, shake off excess water, remove thick stems and roughly chop with a large knife.

6. 6.

   Wash and halve the cherry tomatoes. Stir cream into the asparagus mixture, warm through, season with salt and pepper. Sprinkle arugula over the skillet and serve. Offer boiled potatoes on the side if desired.