Creamy Chicken and Asparagus Bake

Now that we’ve officially entered fall, we’ve been craving heartier meals. It feels off though, considering the weather has been in the mid 80s and humid here in Washington, D.C. That said, we wanted to put together a one-pot meal that would be filling as well as provide leftovers for a few days.

This creamy chicken and asparagus bake does just that. There was minimal clean up, which is always fantastic, and it allowed us to integrate vegetables in an easy way. We hope you enjoy this new recipe!

Ingredients
1 13.5 oz can full-fat coconut milk
1 C cream from top of full-fat coconut milk
1 C chicken broth
7 large cloves of garlic, minced
1/2 white onion, diced
2 Tbsp extra virgin olive oil
2 Tbsp ghee
2 C diced, raw chicken breast
1/4 tsp salt
1/8 tsp pepper
1 tsp Great Lakes Unflavored Gelatin
1 tsp fresh chive
1 tsp fresh basil
1 tsp fresh oregano
1 tsp fresh parsley
1/4 tsp red pepper flakes
1/8 tsp ground nutmeg
1 lb asparagus, chopped into 1-in pieces

Method

In a large, enamel coated cast iron skillet, heat your olive oil on medium heat.

Add onion, red pepper flakes, and nutmeg, and cook until translucent.

Add garlic, and sauté until fragrant (about 30 seconds).

Add ghee, coconut milk, and chicken broth and bring to a low simmer for 15 minutes, stirring occasionally. Preheat oven to 350ºF.

Mix in gelatin until fully dissolved, and then add fresh chive, basil, oregano, and parsley, along with salt and pepper, asparagus, and diced chicken breast.

Place in the oven, covered, for 30 minutes. Cook an additional 15 minutes uncovered to brown the top.

Allow to cool for 10 minutes, and serve.

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