Cooking Gazette

12 oz. chicken breast, sliced
1 bunch of asparagus, ends cut off, cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
Non stick cooking spray
Salt
Pepper
2 cups rice pilaf
Stir Fry sauce

Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch.

If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice.