{"id":12982,"date":"2012-04-28T02:04:50","date_gmt":"2012-04-28T02:04:50","guid":{"rendered":""},"modified":"2012-05-04T19:05:53","modified_gmt":"2012-05-04T19:05:53","slug":"GREEN-CHILE-CHICKEN-OVER-ASPARAGUS-YUMMY","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=12982","title":{"rendered":"GREEN CHILE CHICKEN OVER ASPARAGUS! YUMMY"},"content":{"rendered":"

INGREDIENTS:<\/strong>
\n \u00bd lb. fresh asparagus spears (remove tough root end)
\n 4 boneless, skinless chicken filets
\n 1 Tbsp. zesty Creole seasoning
\n 1 Tbsp. canola oil
\n 2 Tbsp. + \u00be c. water, divided
\n \u00be c. plain Greek (or regular) yogurt
\n 1 (1.25-oz.) packet broccoli cheese soup mix (from Publix in the Produce Section)
\n \u00bc c. diced green chiles <\/p>\n

Directions:<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

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<\/p>\n

Green Chile Chicken Over Asparagus With Hummus Crostini<\/em><\/strong>
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