I needed to cook up the 5 chicken breast my husband brought home this past weekend for grilling.
I called my grandmother for a recipe for any ideas. My mother who is visiting her in Florida jumped on the phone with a tasty dish she had just found in the newspaper.
- 2 lbs chicken breast
- Creole seasoning
- 1 lb of asparagus
- 3/4 cup plain yogurt
- 1 can of broccoli cheese soup
- 1 can of Green Chiles
Coat chicken breast in Creole seasoning and place in a ban.
Chop the bottoms off, they can get pretty stringy!
Bring Broccoli Cheese soup to a boil then add 3/4 to 1 cup of Yogurt and stir. Drop in the Green Chiles. Turn heat down to simmer.
Place asparagus on top of chicken with lid. The steam will cook them nicely. Depending if you like the crunchy for soft will determine how long you leave them in the pan.
Houghtie – Get Down!
Lay the asparagus first, then the chicken and then pour the sauce over all! It is delicious with the right amount of spicy kick!
xoxo – Elizabeth
I made the best dinner the other night. It was light, fulfilling, healthy, and the best part, tasty!
I started with a sauce pan full of water for the Asparagus.
The secret to making amazing asparagus is lemon. Yes, I add lemon. I did not have any fresh lemons this time so I used lemon juice. (In the little squeezable lemon shaped bottle.) Squeeze just enough so the water is tart or a whole lemon sliced, squeezed, and dropped into the pan. I also added salt and pepper. Depending on how crunchy you want your asparagus will determine how long you boil it. I go for approx 10 minutes.
Next, I preheated the over to 425, seasoned 2 thin slices of pork with salt/pepper and a seasoning salt. Bake for 15 minutes.
Finally, I made an amazing salad with a cup of apple sauce. I used roman lettuce and chopped it into small pieces. I added black olives, chick peas, artichoke hearts, croutons, topped with Kraft Light Parmesan Asiago Balsamic Vinaigrette (amazing).
The end result was AMAZING! Very quick dinner, yet very healthy!