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Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese.
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
Good news! This great-tasting low-sodium oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe many times and have loved it every time. It first appeared in the Kraft Food and Family magazine a couple of years ago. I love it!!!
We liked the recipe. I did brown the chicken first, then baked it in the oven. The sauce was very good!