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Chicken and Asparagus Bundles Recipe

Chicken and Asparagus Bundles Recipe

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. —Donna Lohnes of Wooster, Ohio
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 20 fresh asparagus spears (about 1 pound), trimmed
  • 4-1/2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 cup chopped green onions
  • 2 teaspoons cornstarch
  • 1 cup chicken broth


  • 1. Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
  • 2. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.
  • 3. In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce. Yield: 4 servings.

Nutritional Facts

One serving (1 bundle with about 1/3 sauce) equals 207 calories, 7 g fat (1 g saturated fat), 66 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews for Chicken and Asparagus Bundles

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Reviewed Dec. 30, 2011

"One of our favorite ways to use asparagus."

Reviewed Sep. 20, 2011

"Very good. I also only used three/four asparagus per bundle. Served it with diced grilled colorful potatoes, everyone LOVED it."

Reviewed Mar. 31, 2011

"This recipe did not have much of a taste.....was very disappointed!! Would not make again!"

Reviewed Mar. 26, 2011

"Very tasty. I only used 3 asparagus spears per bundle. I omitted the green onions and instead sprinkled with fresh minced chives right before serving."

Reviewed Aug. 10, 2010

"Chicken and Asparagus are one of our favorites and we loved it! It was also really good the next day reheated. Absolutely loved it!!"

Reviewed Jun. 19, 2010

"I have made this twice. We absolutely love it. It is beautiful on the plate. My 4 year old even likes it."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.