4 boneless, skinless chicken filets (2 lb), sliced in half to create 8 thin chicken breast pieces
1 tablespoon of Zataran's Big and Zesty Creole seasoning
1 tablespoon canola oil
2 tablespoons + ¾ cup water, divided
¾ cup plain yogurt
1 (1.25 oz) dry packet broccoli cheese soup mix
¼ cup diced green chiles
Instructions
Preheat large saute pan on medium-high for 2-3 minutes. Coat both sides of chicken with Zataran's Creole seasoning. Place oil in pan, then add chicken, cooking on both sides until they're golden.
Reduce the heat to medium-low. Arrange asparagus spears over the chicken. Add 2 tablespoons of water and let it cook covered, steaming the ingredients inside. Heat for 4-5 minutes until chicken is thoroughly cooked and asparagus is tender. Transfer chicken and asparagus to a serving platter.
Whisk together ¾ cup water, yogurt and dry soup mix in a small sauce pan. Bring just to a boil on medium heat. Reduce heat to low and stir in green chiles. Then, simmer it for 2-3 minutes or until the sauce has thickened. Spoon sauce over chicken and serve.
Recipe by Collegiate Cook at https://collegiatecook.com/2011/02/23/long-distance-comfort-foods-spicy-chicken-with-asparagus-cream-sauce/