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Salsa Verde Chicken with Roasted Asparagus

Prep Time
Total Time

6 servings

Oh, how we love recipes that look fancy yet take little time to make! To try: this baked chicken and asparagus dish served with creamy salsa verde.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Spread asparagus onto rimmed baking sheet; drizzle with dressing.
  • Place chicken in single layer in shallow pan sprayed with cooking spray. Blend salsa and cream cheese in blender until smooth; pour over chicken. Cover.
  • Bake 25 min. or until chicken is done (165°F), adding asparagus to the oven for the last 15 min. and baking just until crisp-tender, turning every 5 min.
  • Place chicken on platter; sprinkle with Parmesan. Serve with asparagus.

Trimming Fresh Asparagus

Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.

Creative Leftovers

Cool, then refrigerate any leftovers. Serve as a filling for warmed flour tortillas.


  • 6 servings

Healthy Living

  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Each serving of this tasty low-calorie main dish provides 1/2 cup of the recommended 2-1/2 cups vegetables per day.

Nutritional Information

Serving Size 6 servings
Calories 200
Total fat 8g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 470mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 2g
Protein 27g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 10 %DV

* 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.

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