Ingredients

• 4 thin-sliced boneless, skinless chicken breast halves

• 2 tablespoons butter

• 2 large shallots, sliced

• 2 cloves garlic, chopped

• 1 pound asparagus, cut into 2 to 3 inch pieces

• 1 large tomato, chopped

• 1 cup champagne or proseco

• 1/3 cup heavy cream

• 1 tablespoon chopped fresh rosemary

• 1 (12 oz.) package Green Giant Veggie Spirals® Zucchini, cooked according to package directions

• 1

  Season chicken with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet and cook chicken until golden brown on both sides. Remove and keep warm.

• 2

  Add shallots and garlic and cook 2 minutes. Add tomato and asparagus and cook 2 minutes.

• 3

  Add champagne and bring to a boil. Add cream and return chicken to skillet. Simmer 5 minutes or until sauce reduces slightly and chicken is thoroughly cooked. Stir in rosemary.

• 4

  Serve chicken mixture over hot Green Giant Veggie Spirals® Zucchini and garnish with additional rosemary if desired.