Ingredients
2 Organic chicken breasts, cut into bite size pieces
2 small yellow onions, small dice
1 1/2 green bell peppers, cut into bite size pieces
4 cloves garlic, finely chopped
2 Tbs. extra virgin olive oil
8 ozs. fresh mixed mushrooms (baby bella, shiitake, oyster), sliced
2 cups fresh spinach leaves
2 Tbs. Dijon mustard
1/2 cup Pinot noir wine
1/2 cup low sodium chicken broth, heated
10 asparagus spears, cut into 1 inch pieces
1/2 cup walnut pieces
4 Tbs. Italian parsley, finely chopped
Salt and freshly ground pepper, to taste
Preparation
Heat olive oil over medium heat and brown chicken, stirring occasionally, about 5 minutes. Add onions and peppers. When onion is translucent, add mushrooms and garlic, and sautee until mushrooms soften (about 3 minutes). Add mustard, wine and broth. Simmer for about 2 minutes. Add asparagus spears and spinach leaves. When spinach is wilted, add walnut pieces. Season with sea salt and freshly ground pepper to taste. Sprinkle with parsley. Serve immediately.
