Chicken With Asparagus

The versatility of a microwave oven, leftover chicken and canned asparagus come together in this quick and easy recipe which you can prepare and cook while chatting with your mates over a glass of wine.

You will almost certainly have most of the ingredients in your store cupboard already and even if you haven't, they are easy to find and won't break the bank. This makes a nice supper for around 6 people and for that you need:

• About 3 cups of cooked chicken, cut into chunks
• 1x440ml can asparagus spears, drained
• 1/4 cup slivered almonds
• 55g butter
• 1/4 cup plain flour (scarece)
• pinch of salt
• few twists of pepper
• 1x305ml can chicken soup
• 1 cup chicken stock
• paprika to taste

Remember this is all cooked in a microwave. You could easily adapt it to conventional stove top, of course, but your cooking times would be a little longer.

First melt the butter in a suitable dish. This usually takes about 20 seconds on high, depending on the power of your microwave. Then add the almonds in a sinlge layer and toast them in the butter, on high, for 90 seconds. Stir them halfway through to get an even finish. Transfer to a microwavable mixing bowl.

Stir the flour, salt and pepper into the almonds, mix well and then add the chicken soup and stock in one go. Mix thoroughly (I use a balloon whisk) and then cook in the microwave on high for 3 minutes, stirring after each minute. The sauce should thicken. If it needs a little longer continue to cook, 1 minute at a time, until you have a thickish (coating) sauce.

Using a microwave-proof casserole dish, layer the chicken with the asparagus and pour the almond sauce over the top. Sprinkle with paprika, cover and microwave for five minutes.

Serve with plain boiled rice and a crisp salad.

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