Chipotle Chicks’ Spring Chicken Dinner

4 boneless skinless chicken breasts (no rule says you can’t use thighs!)

1 8 oz. jar Roasted Tomatillo Salsa with Kentucky Chipotles (heat level up to you)

8 new red potatoes

1 pound asparagus

2 tablespoons olive oil

2 cloves minced garlic

¼ cup sour cream

  Preheat oven to 350°.  Place chicken breast in a 2 qt. casserole.  Pour salsa over the chicken.     Nestle the potatoes in amongst the chicken and the sauce.  Cover with foil, then roast in oven for 45 minutes or until the chicken registers at 160°.  Remove from oven. 

 Toss the asparagus with the olive oil and garlic on a small roasting pan.  Roast the asparagus for 10 minutes, stir, then roast for 5 minutes more. 

 While the asparagus is roasting, remove the chicken and potatoes from the pan, then stir in the sour cream to make a sauce. 

  Plate up by pouring the sauce over the chicken and potatoes.  Serve the asparagus on the side.