Chicken with squash, and asparagus. 2/28/23

Chicken, butternut squash, and asparagus with mushroom gravy

Tuesday’s dinner was a spin on what I usually call classic chicken dinner. We used rotisserie chicken that John gently warmed up in some packet chicken gravy that had the addition of sautéed mushrooms.

I steamed the butternut squash. It only took about 25 minutes. Sometimes I make it in the Instant Pot but today I was aiming for fewer pots and pans to clean up. I transferred the cooked squash into a bowl and mashed it up with a little butter and salt. I warmed it up in the microwave right before dinner.

Asparagus was $1.77 at Lucky’s California this week! These days I am always looking for good sale prices. It helps to make up for the still too expensive eggs! I cooked the asparagus in the previously used squash steaming pan in a little water until they were tender.

At the 6 o’clock position on my plate is a little blob of polenta left over from last night. It tasted good with chicken gravy too! Waste not, want not.

This entry was posted in American, Easy, Methods, Poultry, Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

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