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ingredients
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
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.