½ lb. fresh asparagus spears (remove tough root end)
4 boneless, skinless chicken filets
1 Tbsp. zesty Creole seasoning
1 Tbsp. canola oil
2 Tbsp. + ¾ c. water, divided
¾ c. plain Greek (or regular) yogurt
1 (1.25-oz.) packet broccoli cheese soup mix (from Publix in the Produce Section)
¼ c. diced green chiles
1) Preheat large saute pan on med-hi 2-3 mins. Coat both sides of chicken with Creole seasoning. Place oil in pan, then add chicken; cook 2-3 minutes on each side or until golden.
2) Reduce heat to med-lo. Arrange asparagus spears over chicken. Add 2 Tbsp. water and cover; cook 4-5 minutes until asparagus is tender. Transfer asparagus to serving plates; top with chicken.
3) Whisk together 3/4 c. water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium. Reduce heat to low and stir in green chilies; simmer 2-3 mins. or until thickened. Spoon sauce over chicken and serve
Green Chile Chicken Over Asparagus With Hummus Crostini
Red Hot Chili Peppers