1/2lbboneless chicken breasts, cut into 1-inch pieces
1cupcut fresh asparagus (1-inch pieces)
1garlic clove, minced
3plum tomatoes, chopped
3tbspalmond or coconut milk
2tbspherbed fresh goat cheese, crumbled
Additional goat cheese, optional
1. Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; sauté 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.
3. Stir in chicken. Serve with rice. If desired, top with additional cheese.