Hooray for FRIDAY!! And I made a fun little graphic for the series - you like? I'm thinking I need to change the turquoise to maybe coral or dark pink/reddish. We will see what I can come up with! Anyways, it is that time again! And today's feature is a Publix recipe, Green Chile Chicken Over Asparagus. And it was a definite success. It had a bit of a kick (thanks to the creole seasoning and green chiles), but it was amazing. I also served caesar salad with it! The recipe is just below... 
INGREDIENTS: 1 lb fresh asparagus spears
4 boneless, skinless chicken filets (2 lbs)
1 tbsp zesty creole seasoning
1 tbsp canola oil
2 tbsp + 3/4 cup water, divided
3/4 cup plain Green (or regular) yogurt
1 (1.25-oz) packet broccoli soup mix (found in the produce section of my store)
1/4 cup diced green chiles (in a can) STEPS:
1. Preheat large saute pan on medium-high 2-3 minutes. 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 brown.
2. Reduce heat to medium-low. Arrange asparagus spears over chicken. Add 2 tbsp water and cover; cook 4-5 minutes or until chicken is 165 degrees and asparagus is tender. Transfer asparagus to serving plates; top with chicken.
3. Whisk together 3/4 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.
And for dessert, we had pineapple skewers drizzled with caramel sauce. It was delicious! You just get chunks of pineapple, put 4-5 on a skewer, and drizzle with caramel sauce. It's that easy! And it tastes so good! Enjoy! 
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