Easy Creamy Chicken & Grilled Asparagus

I was in a hurry before our adult kickball league and this recipe seemed very simple.  It only ended up taking about 20 minutes from start to finish!  It does call for fresh basil, the dried basil won't come close in flavor.  I always have fresh basil on hand, either from my herb garden or you can grab hydroponic basil from Wegmans.  The hydroponic basil will actually keep growing in your kitchen if you place it in a cup of water near sunlight. 

The recipe also calls for cream of mushroom soup and the fat free/reduced sodium kind works as a great healthy substitute. I would modify the recipe by making sure to salt and pepper the chicken before pan-frying it to give a little extra flavor.  I might also try substituting milk for water to make a creamier sauce and/or adding a pinch of red pepper flake for a bit of spice.

As a side, because I always have to have something green on the table, I grilled up some asparagus.  It's so easy, even my husband can whip this one up!

How to Grill Asparagus:
Take a bunch of rinsed asparagus stalks (the thinner ones work great) and cut the tough ends off (about an inch).  Place them in a grilling basket (or right on the grill if you don't have one).  Then drizzle with a generous amount of Extra Virgin Olive Oil and sprinkle with a bit of seasoned salt.  Set the grill at a low temperature and turn occasionally until tender (about 10-15 minutes depending on stalk size).

Chicken w/ Sun-Dried Tomato Recipe