Chicken and Asparagus Crepes

It was a little chilly and gloomy today (ok, I'm lying, it was 70 degrees but it was dreary and rainy!) so I wanted something warm and cozy for dinner. I stumbled upon a recipe for Chicken and Asparagus Crepes that looked promising. I've never worked with crepes (pre-made, I wasn't about to go try to make those myself tonight!) but they where the perfect addition to this dish which didn't take much time. Especially if you have some leftover chicken you can use!


Chicken and Asparagus Crepes

1 tablespoon butter
2 1/2 cups shredded chicken
1 cup ricotta cheese (part skim)
1/2 cup grated parmesan cheese
2 tablespoons parsley
8 pre-made crepes (9 inch)
salt and pepper
1 teaspoon garlic salt
1 diced onion
1 cup diced mushrooms
1 pound asparagus, trimmed and cut into 1-inch pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
cooking spray

1. Preheat oven to 425 degrees. Over medium heat sauté mushrooms and 3/4 of the onions until onion are translucent. Combine mushroom/onion mixture with chicken, ricotta, 1/4 cup parmesan, parsley, 1 teaspoon salt, 1 teaspoon pepper, garlic salt. Spoon about 1/4 cup of the filling across the lower third of the crepe and roll up to enclose the filling. Place crepes in greased baking dish. Cover with foil and bake about 15 mins.

2. Melt 1 tablespoon butter over medium heat. Add remaining onions and cook for about 2 minutes. Add asparagus and cook until tender. Add chicken broth and lemon zest and simmer until the sauce thickens. Stir in remaining 1/4 cup parmesan cheese.

3. Divide sauce over crepes. Serve.

Original Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-asparagus-crepes-recipe/index.html



AEM