February 24, 2010

Chicken, Prosciutto and Asparagus over Couscous

This dish is full of flavor and presents beautifully! You get the crunchiness of the asparagus and sweet onions, juiciness and sweetness of the tomatoes, saltiness of the prosciutto and tenderness of the chicken all in one meal!

Photo and modified recipe by cuckooking.blogspot.com
Original recipe by fortheloveofcooking

  • 2-3 boneless, skinless chicken breasts, cut bite-sized
  • 2-3 oz prosciutto, diced
  • 1/2 sweet onion, cut into large chunks
  • 10-20 grape or cherry tomatoes
  • 10 asparagus spears, ends trimmed, cut into thirds
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • Handful of basil, chopped (I only had dried in the pantry this time)
  • 2 tbsp olive oil
  • Couscous (I use roasted garlic and olive oil flavored) or brown rice, prepared per instructions


  1. Fry prosciutto in skillet over medium heat, about 5 minutes; set aside.
  2. Add olive oil, chicken and onions to skillet and cook, stirring occasionally for about 10 minutes.
  3. Add asparagus, tomatoes and prosciutto, season with salt and pepper (if using dried basil, add now) to taste. Cook and stir for 3-4 minutes or until chicken is cooked through and asparagus is cooked to desired texture.
  4. Add garlic and stir frequently for 1 minute.
  5. Remove from heat and serve over couscous. Top with fresh basil and enjoy.

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