Ingredients

• 1 ¾ lb boneless, skinless chicken breasts
• 1 tablespoon roasted garlic and herb seasoning
• 1 tablespoon canola oil
• 1 lb fresh asparagus spears
• 2 tablespoons + ¾ cup water, divided
• ¾ cup plain Greek (or regular) yogurt
• 1 (1.25-oz) packet broccoli cheese soup mix
• ¼ cup diced green chiles

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of chicken with seasoning. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until golden. Trim asparagus, removing tough root end.
2. Reduce heat to medium-low. Arrange asparagus spears over chicken. Add 2 tablespoons water and cover; cook 4–5 minutes and until chicken is 165°F and asparagus is tender. Transfer asparagus to serving plates; top with chicken.
3. Whisk together remaining ¾ cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium. Reduce heat to low and stir in green chiles; simmer 2–3 minutes or until thickened. Spoon sauce over chicken and serve.

Ingredients

• ½ cup roasted peppers, sliced
• ½ cup tomato basil bruschetta topping
• 4 plain English muffins, split
• 4 oz plain whipped cream cheese
• 4 oz Deli roasted garlic (or classic) hummus

Steps

1. Preheat oven to 450°F. Slice peppers. Combine bruschetta topping and peppers. Split muffins and bake 5 minutes or until toasted.
2. Blend cream cheese and hummus together until smooth. Spread hummus mixture evenly over each muffin; top with bruschetta mixture. Bake 3 more minutes or until hot. Serve. (Makes 8 servings.)