Low-Carb Chicken and Asparagus Bake with Creamy Cheesy Curry Sauce

Ingredients

• 4 large boneless, skinless chicken breasts, trimmed and cut into three lengthwise strips
• 1 T + 1 tsp. olive oil
• 2 tsp. poultry seasoning
• Salt and fresh-ground black pepper to taste
• 1 lb. asparagus or slightly more, ends trimmed and cut into 2 inch pieces
• 1/2 cup chicken stock
• 2 T lemon juice
• 1 T curry powder
• 8 oz. cream cheese, cut into cubes and softened at room temperature
• 1/2 cup sour cream
• 1//2 cup mayo
• 2 cups grated Mozzarella cheese

Directions

1. Heat the oven to 350F/190C. Coat a large glass or crockery casserole dish with non-stick spray or a light mist of olive oil. The dish used here was a narrow 8" x 13", but something close to that size is fine.
2. Cut away any fat or unwanted bits from the chicken breasts, then slice each breast lengthwise into three pieces. Warm 1 T olive oil in a large non-stick pan over medium-high heat. Once the oil is hot, put in the chicken, sprinkle with poultry seasoning, salt, and pepper, and cook until both sides have a light golden color.
3. Move the chicken to a cutting board and let it cool, then cut it into chunks. Put the chicken in a large bowl.
4. As the chicken cooks, cube the cream cheese and leave it out to soften, then measure the lemon juice, curry powder, sour cream, mayo, and Mozzarella cheese.
5. Break one asparagus spear to find where the tough end stops, then cut the asparagus into 2 inch pieces.
6. Once the chicken is out of the pan, add 1 tsp. more olive oil. Add the asparagus and cook it over medium-high heat for just 2-3 minutes. Add the asparagus to the bowl with the chicken.
7. Pour the chicken stock into the pan and cook it over medium heat, using a utensil to loosen the browned chicken bits from the bottom. Let the stock reduce for a couple of minutes, then whisk in the lemon juice and curry powder. Lower the heat to medium low and add the cream cheese cubes.
8. Whisk while the cream cheese melts. When it is mostly melted, add the mayo and sour cream, then keep whisking until the sauce is smooth.
9. Carefully stir the chicken and asparagus together in the bowl. Add the sauce and 1 cup cheese, then gently stir once more.
10. Spoon the chicken, asparagus, and sauce mixture into the prepared casserole dish. Scatter the other cup of grated cheese over the top.
11. Bake for 30-35 minutes, until the casserole is bubbling and the top is beginning to brown. Serve hot.