Some of the recipes I’ve made lately have been absolute favorites here at our house. I’ve started writing them out, so I thought I’d put some up on my blog and share them here and there. Here are two main entrees that are divine. The first is much more labor intense than the second, but it is so worth it. It’s also pretty much a one-stop dish, since it has the veggies in with the starch and the protein.
Asparagus Mushroom Chicken (SO amazingly good it was adored by even my picky toddlers)

• Four to Six chicken breasts (I used frozen boneless/skinless); whichever fit well in a covered saucepan without overlapping.
• One bunch asparagus, I cut the woody part off and then cut it into 1.5″ long parts {logs? pieces? spears?}
• One 15 oz. can alfredo sauce (I’ve also made my own, which is yummier, but this was super easy/quick)
• Enough pasta for six servings. I used a “summer” pasta that was a macaroni weight, so it was nice and light.
• 1 small red-onion, diced
• Salt, Pepper, granulated garlic, whatever other herbs or spices sound and taste good
• Butter

Saute the onions in butter over medium-heat, until semi-translucent, scrape to the side, add more butter and then sear the chicken in the butter on both sides, making a nice brown crust. read more…