Creamy Chicken Asaparagus & mushroom skillet - TK

Ingredients

• 2 skinless, boneless chicken breasts, thinly sliced
• 8 ounce package mushrooms, stems removed & sliced (I used baby portobello)
• 5 ounces Boursin cheese at room temperature ( I like the garlic & herb flavor for this)
• 8 ounce package prepared brown & wild rice (you can use whatever rice or grain you prefer)
• 1/2 bunch asparagus, woody ends removed and cut into 1/2 inch pieces
• 1 tablespoon olive oil or your oil of preference
• 2 large cloves garlic, thinly sliced
• 1/2 cup chicken stock or broth (vegetable stock is fine too)
• 1 teaspoon sea salt
• 1 teaspoon Aleppo chili flake (optional). If using regular chili flake, you may want to use less.
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper