Name: Light & Creamy Chicken & Asparagus Crepes
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 Tbsp. Land'O Lakes Canola light butter; 1 Cup shredded on chopped rotisserie chicken or cooked chicken breast; 3/4 Cup low fat ricotta cheese; 1/3 Cup grated pecorino cheese; plus more for serving; 2 Tbsp. chopped fresh herbs (I used parsley; dill; and basil); Kosher salt and freshly ground pepper; 4 store-bought crepes (I used Melissa's crepes); 1/2 shallot - sliced; 1/2 a bunch of asparagus - end cut off and discarded and the rest cut into one-inch pieces; 1 Tbsp. lemon juice; Zest from one lemon; 1/3 Cup low-sodium chicken broth; Cooking Spray

YIELDS:

2 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 15 mins

TOTAL TIME:

0 hours 15 mins

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ingredients

1 Tbsp. Land ‘O Lakes Canola light butter

1 Cup shredded on chopped rotisserie chicken or cooked chicken breast

¾ Cup low fat ricotta cheese

1/3 Cup grated pecorino cheese, plus more for serving

2 Tbsp. chopped fresh herbs (I used parsley, dill, and basil)

Kosher salt and freshly ground pepper

4 store-bought crepes (I used Melissa’s crepes)

1/2 shallot, sliced

½ a bunch of asparagus, end cut off and discarded and the rest cut into one-inch pieces

1 Tbsp. lemon juice

Zest from one lemon

1/3 Cup low-sodium chicken broth

Cooking Spray

DIRECTIONS

1. Preheat the oven to 400 degrees F. Spray a large baking dish with cooking spray. In a medium bowl, combine the chicken, ricotta, 1/2 the pecorino cheese, 1 tablespoon herbs and salt and pepper to taste. Spoon 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

2. Meanwhile, melt butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon juice and zest and the remaining 1 tablespoon herbs and simmer until the sauce is hot, about 2 minutes. Stir in the remaining pecorino and season with salt and pepper.

3. Put two crepes on each plate and top with the asparagus and sauce. Grate more pecorino on top if you like.

NOTE: A few weeks ago, I can across these premade crepes at Sprouts Market. I used them to make really great Crepes With Whipped Cream, Lemon Curd And Fresh Berries but I was left with half a package of Melissa’s crepes. So, I found a chicken and asparagus recipe that I wanted to try, but I really needed to lighten in up. I just couldn’t warrant all the butter and full fat cheese for lunch. So, by omitting most of the butter and substituting Land ‘O Lakes light butter and then replacing the full fat ricotta cheese with low fat, I was really able to put together a delicious light recipe. I only used about half the grated cheese and used pecorino instead of Parmesan. It has a sharper taste and therefore, I needed less. The result was really, really good. The surprise here is that my lunch date wanted to know what I added to make it sweet. I hadn’t added anything but there was a wonderful sweet taste that went great with this lunch. I finally figured out it was the crepes themselves. That was an unexpected and delightful surprise because it really works here. So, look for those crepes at Sprouts or at a grocery story near you. It is definitely worth hunting them down. I expect to be using them again.