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Chicken and Goat Cheese Skillet

"My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California"

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  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 teaspoons olive oil

  • 1 cup cut fresh asparagus (1-inch pieces)

  • 1 garlic clove, minced

  • 3 plum tomatoes, chopped

  • 3 tablespoons 2% milk

  • 2 tablespoons herbed fresh goat cheese, crumbled

  • Cauliflower rice optional

  • Additional goat cheese, optional


  1. Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm.

  2. Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with cauliflower rice (optional). If desired, top with additional cheese.

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