Chicken and Asparagus Sandwiches
This is a great way to use up leftover chicken breasts.

Servings: 4

• 1 pound fresh asparagus, trimmed and cut into 3-inch pieces
• 1 1/2 cups fat free sour cream
• 2 teaspoons lemon juice
• 1 1/2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 8 ounces sliced cooked chicken breast
• 4 sourdough English muffins, split and toasted
• 2 medium tomatoes, sliced
• Paprika

Place asparagus in a saucepan and cover with water; bring to a boil. Cover and cook for 2 minutes or until crisp-tender. Drain and set aside.

In the same pan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through. Remove from the heat.

Place chicken on a microwave-safe plate; microwave on high for 45-60 seconds or until warmed. Place two English muffin halves on each serving plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

Per Serving: 311 Calories
5g Fat (14.1% calories from fat), Trace Saturated Fat
26g Protein
42g Carbohydrate
4g Dietary Fiber
48mg Cholesterol
658mg Sodium
Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

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