6

• 1 tbsp EPICUREAN LEMON EXTRA VIRGIN OLIVE OIL
• 1 lb boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/4 tsp coarsely ground black pepper
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 lb fresh asparagus spears, cut into 1 1/2-in. pieces (about 2 cups)
• 2 cups milk
• 1 cup chopped onion
• 2 oz grated fresh Parmesan cheese (about 1/2 cup)
• 2 garlic cloves, pressed
• 1 tbsp lemon zest
• 2 cups uncooked instant long grain white rice

1. Heat oil in 10 inch stainless skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. pieces. Combine chicken, 1/4 tsp of the salt and black pepper in large bowl; toss to coat. Cook chicken 4-5 minutes or until no longer pink in center. Remove chicken from Skillet; set aside.
2. Return Skillet to heat; add soup, asparagus, milk, onion, cheese, garlic, zest and remaining 1/4 tsp salt. Bring to a boil; reduce heat to medium-low and simmer 3 minutes. Stir in rice and chicken. Cover; let stand 5 minutes.