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
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.
Add shallots and garlic and cook 2 minutes. Add tomato and asparagus and cook 2 minutes.
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.
Serve chicken mixture over hot Green Giant® Veggie Spirals® Zucchini and garnish with additional rosemary if desired.