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Marinate & Grill the Chicken:
In a bowl, combine chicken strips with olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken strips for 2-3 minutes per side until cooked through and lightly charred. Set aside.
Prepare Parmesan-Crusted Roasted Asparagus:
Preheat oven to 200°C (400°F). Toss asparagus with olive oil, minced garlic, salt, and pepper in a bowl. Arrange in a single layer on a baking sheet. Roast for 8-10 minutes until tender-crisp. Sprinkle Parmesan over asparagus and roast an additional 2-3 minutes until cheese melts and turns golden.
Make the Sun-Dried Tomato Mushroom Alfredo Sauce:
Melt butter in a large skillet over medium heat. Add sliced mushrooms and garlic; cook until mushrooms soften and brown lightly. Stir in chopped sun-dried tomatoes. Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted and smooth. Season with salt and pepper. Reduce heat to low, add shredded mozzarella, and stir until melted and creamy.
Assemble and Serve:
Plate the Parmesan-crusted roasted asparagus, top with grilled lemon-herb chicken strips, and generously ladle the rich Alfredo sauce over the top. Serve immediately and enjoy!
Serving and storage tips:
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