Ingredients

• 8 oz fresh sugar snap peas
• 2 green onions
• 2 boneless, skinless chicken breasts (about 1 ½ lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 3 tablespoons curry powder
• 1 cup reduced-sodium chicken broth
• 1 cup canned coconut milk
• 2 (10.5 oz) cans heart-healthy condensed cream of chicken soup
• Hot, cooked white rice (optional for serving)

Steps

1. Cut sugar snap peas into bite-size pieces. Slice green onions thinly. Cut chicken into bite-size pieces, then season with salt and pepper (wash hands).
2. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 6–8 minutes, stirring occasionally, until chicken is browned and 165°F. Stir in curry powder; cook 1 more minute.
3. Stir in sugar snap peas, broth, coconut milk, and condensed soup; bring to a boil. Reduce heat to low, stir in green onions, and cook 5 more minutes for flavors to blend. Remove from heat and let stand 10–15 minutes for additional flavor development. Serve over rice, if using.

Ingredients

• 1 lb fresh asparagus spears
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons canola oil, divided
• ¼ cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons rice vinegar

Steps

1. Remove and discard tough root ends from asparagus. Place asparagus, salt, pepper, and 1 tablespoon oil in medium bowl; toss to coat.
2. Place brown sugar, butter, and vinegar in microwave-safe bowl. Microwave on HIGH 1–3 minutes until butter melts and mixture boils. Drizzle in remaining 2 tablespoons oil, whisking continuously until well blended.
3. Preheat large grill pan (or sauté pan) on medium-high 2–3 minutes. Place asparagus in pan; cook 3–4 minutes, turning occasionally, until tender. Transfer asparagus to serving dish; drizzle with caramel vinaigrette. Serve warm.