Asparagus and chicken casserole

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 353 Kcal, 36g Protein, 12g Carbohydrates, 17g Fat


  • Chicken
  • a little pepper
  • 500 g tender chicken breast fillets
  • 1 tbsp pesto verde (green pesto)
  • Vegetables & sauce
  • 500 g white asparagus, peeled, cut into approx. 5 cm pieces
  • 1.5 dl full cream
  • salted water, boiling
  • salt and pepper to taste
  • 200 g sugar snap peas
  • 1 tbsp almonds, toasted, coarsely chopped
  • 1 tbsp dried cranberries

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  • Chicken

    Coat the chicken with the pesto, season. Heat a griddle or frying pan, grill/fry the chicken for approx. 2 mins. on each side, remove.
  • Vegetables & sauce

    Cook the asparagus in salted water until just about done. Add the sugar snaps at the end, cook for approx. 2 mins., drain the vegetables and return to the pan. Pour in the cream, bring to the boil, season, cut the chicken into pieces, add to the pan, warm through and plate up. Garnish with the almonds and cranberries.
  • Serve with:

    Potatoes, rice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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