My Memphis Mommy: Recipe: Yummy Asparagus and Hummus Crostini

Ingredients:
1lb fresh asparagus spears
4 boneless skinless chicken breasts
1 tbsp Zatarain's Creole Seasoning
1 tbsp Canola Oil
2 tbsp + 3/4 cup of water, divided
3/4 cup Dannon Activia Plain Nonfat Yogurt
1 packet Concord Broccoli Soup Mix
1/4 cup Old El Paso Chopped Green Chilies

-Trim Asparagus

Coat both sides of chicken with creole seasoning. Place Oil in pan, then add chicken cook on each side 2-4 minutes until golden
Reduce heat to medium low. Arrange asparagus spears over chicken. Add 2 tbsp of water and over. Cook until chicken is 165. Transfer asparagus to plate and chicken on top.
Whisk together 3/4 cup water, yogurt, and dry soup mix in sauce pan. Bring to boil on med. Reduce heat to low and stir in chilies; simmer 2-3minutes. Spoon sauce over chicken.

Hummus Crostini:
4 oz Cream Cheese
1/2 Cup Classico Basil & Tomato Bruschetta Topping
1/2 cup Mancini Friend Peppers and onions (these are in a jar)
4 Frozen Toufayan Garlic Pita Bread
4 oz Classic Hummus

Preheat 450F, cut cream cheese into cubes; let stand at room temperature to soften.
Combine bruschetta topping and fried peppers and onions. Bake bread 5 minutes or until toasted.
Blend cream cheese and hummus together until smooth. Spread hummus mixture evenly over each toast; top with bruschetta mixture. Bake 3 more minutes or until hot.

This Recipe was sent by Amy founder of Memphis Mommy and owner/founder of Mymusiccitymommy!!