Sautéed Asparagus and Mushroom Chicken Pasta
PREP TIME: 10min COOK TIME: 0min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbs 16g||5%|
|Dietary Fiber 3g||12%|
|Vitamin A 100%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 cupwhole milk yogurt
1 tbspminced shallot
3/4 cupapples, such as Fuji, or gala, chopped into ¼ -inch pieces (about ½ apple)
1/4 cuppecan pieces
1/4 cupdried cherries, cranberries or raisins
8 long leaves romaine lettuce
Chop the Carved Short cuts into bite sized chunks.
Stir together the yogurt, minced shallot and honey.
In a large bowl, combine the chopped short cuts, apples, pecans and dried cherries. Drizzle with dressing and mix to combine. Refrigerate until ready to serve.
Lay the lettuce leaves on a platter. Fill each lettuce “boat” with Grilled Rosemary Pecan Chicken Salad. Serve with bread sticks or assorted crackers.
Rosemary Pecan Chicken Salad BoatsAdd Your Comment