Making these light and creamy chicken and asparagus crepes couldn’t be easier now that I’ve discovered a shortcut. A few weeks ago, I can across these pre-made crepes at Sprouts Market. I hadn’t see them before and decided to try them. 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. First of all, they were great. They tasted fabulous and I didn’t have to make crepes. What a time saver. I knew I wanted to make another dish.
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. I found them in the produce department. It is definitely worth hunting them down. I expect to be using them again.
To get started with the recipe, preheat your oven to 400 degrees F. Spray a large baking dish with cooking spray. Put it to the side.
Next, chop up your herbs. You need about two tablespoon of fresh herbs…you could use anything you have on hand. I used parsley, dill and basil.
In a medium sized bowl, add the chicken, ricotta, half of the Pecorino cheese, one tablespoon of the chopped herbs and salt and pepper to taste. Mix everything together.
Working with one crepe at a time, spoon about 1/4 cup of the filling across the lower half of each crepe. Roll up the crepe so you have a long cylinder. Place the crepe, seam side down in the prepared baking dish. Do this will all the crepes.
Cover the dish with foil and put in the preheated oven and bake until the filling is nice and hot. About 15-20 minutes.
While the filled crepes are baking, you’ll want to prep your asparagus and make your sauce. To prepare the asparagus, cut off and discard the tough end of the asparagus. If they are very thick asparagus, you should peel the lower half using a vegetable peeler. That tough, outer layer can be hard to chew.
Then, cut the asparagus stalks into one-inch pieces.
You are now ready to make the sauce.
Melt the butter in a large skillet over medium-high heat. I use Land ‘O Lakes Light Canola Butter. I cut a lot of the saturated fat and I really like the taste. Feel free to use regular butter; both salted and unsalted will work. Once the butter is melted, and the sliced shallots and cook until they are soft and translucent. That should take about a minute. Add the asparagus and cook for about three minutes until tender-crisp.
Add the chicken broth, lemon juice and zest, remaining tablespoon of herbs and simmer for about two minutes to get everything heated through. Add the rest of the cheese and season with salt and pepper.
Place two crepes on each plate and top with the asparagus and some sauce. Grate additional Pecorino on top. There is nothing left to do but enjoy!
Did you enjoy this recipe? Did you like taking a little help from the store? So did I! Here are some other fast and easy dinner options. Some of these are so easy it is hard to call them recipes!
Light & Creamy Chicken & Asparagus Crepes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 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.
- 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.
- Put two crepes on each plate and top with the asparagus and sauce. Grate more pecorino on top if you like.
