CHICKEN AND ASPARAGUS BUNDLES with an ITALIAN VEGGIE SKILLET!

Chicken and Asparagus Bundles rated 3+/5! The only reason being...boneless skinless chicken does not have the same Yummy flavour of the alternative..lol! BUT HEALTHIER!

Italian Veggie Skillet rates 5/5!

Chicken and Asparagus Bundles!

Yield:4 (1 bundle with 1/3c sauce)
NI: 207 cal, 7g fat, 2g fiber

Ingrdients:

4 boneless skinless breast halves (1 pound)
20 fresh asparagus spears (about 1 pound), trimmed
4 1/2 tsp olive or canola oil
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp pepper
1/8 tsp salt
1/4c chopped green oniions
2 tsp conrstarch
1c chicken broth

Flatten chicken breasts slightly. Wrap each around five asparaus spears; secure with toothpicks. Place in a 13x9 in baking dish coated with nonstick cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.

Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.

In saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce.


Italian Veggie Skillet

Yield:6 serings
NI: 1c equals 93 calories, 4g fat and 3g fiber

Ingredients:

1 medium onion, halved and sliced
1 medium sweet red peppr, chopped
1 tbsp olive oil
3 medium zucchini, thinly sliced
1 garlic clove minced
1 1/2c frozen corn, thawed
1 lg tomato, chopped
2 tsp minced fresh basil
1/2 tsp salt
1/2 tsp Italian seasoning
1/4c shredded parmesan cheese

In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini and garlic; saute 4-5 minutes longer or until vegetables are crisp-tender.
Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese.
Serve immediately!!! YUM!