Main Dishes

Chicken Bundles with Asparagus, Red Peppers and Carrot Spears in Rosemary Cream Sauce

1

These litte bundles taste amazing and look wonderful. Chicken filled with asparagus, peppers, and carrots {in their own cute little package . . .} topped off with a Rosemary Cream Sauce – what’s not to love?

4
4 chicken cutlets or thin sliced chicken breasts *(can use 2 large boneless skinless chicken breasts prepared as below)

4-5 carrots (the real thing you have to peel)

1 large red bell peppers

1 bunch thin asparagus

1 cup heavy cream

1/3 cup chicken broth

1 clove garlic

¼ tsp dried rosemary, chopped

2-3 tablespoons extra-virgin olive oil

Salt

Fresh Ground Black Pepper
Cut carrots and red pepper into thin strips about the width of a ballpoint pen and about 3-4 inches long. Trim asparagus to the same length. Steam or blanch the vegetables for 3 or 4 minutes (so they are still slightly crisp – the carrots will take a little longer than the peppers and asparagus). Immediately run cold water over them to halt cooking. Set aside. *If you are using 2 boneless skinless chicken breasts, you will need to slice each in half horizontally to make 4 cutlets. With a meat tenderizer, gently pound out each cutlet until it is thin and as even as possible. Cut each cutlet into 2 strips. Sprinkle each with salt and fresh ground pepper. Lay the vegetables across the chicken (5 or 6 carrots strips, 3 or 4 peppers and 1-2 asparagus) and roll up. Secure with a toothpick. In a large nonstick skillet heat oil over medium heat, cook the bundles seam side down until brown, then turn until all sides are brown about 15-20 minutes. (Once the bundle seals you can remove the toothpicks) Remove chicken from pan. In the hot pan, add the chicken broth and deglaze the pan (take a rubber spatula and remove all the bits and pieces stuck the bottom – lots of good flavor there). Add the garlic and then the cream. Add the rosemary (if using fresh just add a sprig and let it flavor the sauce as it cooks, then remove before serving). Let it boil for a minute or two while stirring, then turn it down and let it simmer for about 5 minutes. Serve the chicken bundles on a bed of rice pilaf and spoon sauce over the top. Makes 8 chicken bundles. I usually double this recipe – they are great reheated (if you have any left over!)
Nutritions

Calories
362

Sodium
428mg
17% DV

Fat
29g
45% DV

Protein
4g
9% DV

Carbs
20g
6% DV

Fiber
5g
21% DV

Marinated Taro Root

566

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
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  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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