Ingredients:
* 1 tablespoon margarine
* 1/3 cup finely chopped onion
* 1 (14 ounce) can chicken broth
* 6 fresh asparagus tips (use only the top 3 inches of the stalk)
* 1 1/2 cups milk
* 2 tablespoons cornstarch
* 3 ounces purchased honey-roasted chicken breast, diced
* 1/3 cup shredded cheddar cheese
*
Method
In a medium saucepan, melt the margarine over low heat. Add the onion and saute for 4 minutes or until light golden, stirring occasionally. Add the chicken broth and asparagus; raise heat to medium and boil covered until asparagus is tender (approximately 10 minutes). In a small bowl mix 1/2 cup of the milk with the cornstarch until smooth. Slowly stir into saucepan. Stir in the rest of the milk and continue to stir occasionally until mixture is thick. Stir in the chicken and heat 1 minute more. Sprinkle cheese on top. Serve immediately.
Notes:
Number of servings: 2
* 1 tablespoon margarine
* 1/3 cup finely chopped onion
* 1 (14 ounce) can chicken broth
* 6 fresh asparagus tips (use only the top 3 inches of the stalk)
* 1 1/2 cups milk
* 2 tablespoons cornstarch
* 3 ounces purchased honey-roasted chicken breast, diced
* 1/3 cup shredded cheddar cheese
*
Method
In a medium saucepan, melt the margarine over low heat. Add the onion and saute for 4 minutes or until light golden, stirring occasionally. Add the chicken broth and asparagus; raise heat to medium and boil covered until asparagus is tender (approximately 10 minutes). In a small bowl mix 1/2 cup of the milk with the cornstarch until smooth. Slowly stir into saucepan. Stir in the rest of the milk and continue to stir occasionally until mixture is thick. Stir in the chicken and heat 1 minute more. Sprinkle cheese on top. Serve immediately.
Notes:
Number of servings: 2