PAPRIKA CHICKEN, ASPARAGUS, AND SUN-DRIED TOMATOES SKILLET

Ingredients
1/3 cup sun-dried tomatoes julienned, drained of most of oil
2 tablespoons olive oil from the sun-dried tomato jar
1 lb chicken thighs , boneless, skinless, sliced into thinner strips
1/4 teaspoon salt
1/2 teaspoon paprika
1 lb asparagus ends trimmed, cut in half

Instructions
Cook chicken

1. Chop sun-dried tomatoes (drained of most oil) into smaller bites (I used julienned sun-dried tomatoes).
2. Heat half the amount of chopped sun-dried tomatoes and olive oil in a large skillet on medium heat. Add boneless, skinless chicken thighs, sliced into thinner strips. Cook the chicken in olive oil and sun-dried tomatoes. 
3. While cooking, season chicken thighs generously with salt (about 1/4 teaspoon), and sprinkle with paprika from all sides (use either 1/4 teaspoon or 1/2 teaspoon paprika, to taste). Chicken should be nicely colored but not too red.
4. Cook chicken until completely cooked through. Remove chicken from the skillet, leaving the oil in the skillet.

Cook asparagus

1. Add asparagus to the skillet with the remaining half of sun-dried tomatoes. If there is not enough oil in the skillet from the chicken, add 1 tablespoon more of olive oil (from the jar). 
2. Season asparagus generously with salt, and cook asparagus with sun-dried tomatoes in olive oil on medium heat for about 5 minutes. Remove from heat, cover the skillet with the lid, and let the asparagus continue cooking, off heat, until crispy.
3. Add chicken back to the skillet, reheat, and serve.

FULL RECIPES

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